Ingredients
Scale
- 1 pound ground beef or turkey
- 1/2 cup bread crumbs
- 1/4 cup finely chopped onion
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mushroom slices (optional)
- 1 cup beef broth or vegetable broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (optional for deeper flavor)
- 2 tablespoons cornstarch (for thickening gravy)
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine ground beef, bread crumbs, chopped onions, egg, garlic powder, salt, and black pepper. Mix thoroughly until well incorporated. Form mixture into 1.5-inch diameter meatballs.
- Place the meatballs into the slow cooker. Pour in beef broth, Worcestershire sauce, and soy sauce if using. Cover and cook on low for 6-8 hours until tender and flavorful.
- Once cooked, transfer meatballs to a plate. Mix cornstarch with cold water to form a slurry. Stir this into the slow cooker liquid to thicken the gravy. Cook on high for 15-20 minutes until thickened.
- Return meatballs to the slow cooker to coat with gravy. Garnish with chopped parsley. Serve hot over mashed potatoes, rice, or noodles.
Notes
- For a leaner version, substitute ground turkey or chicken.
- Adjust seasoning to taste when using different meats.
- Thicken gravy further with additional cornstarch if needed.
- Leftovers can be stored in airtight containers; reheat gently.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free option available, High-Protein
Nutrition
- Serving Size: 1 cup (approximately 6 meatballs with gravy)
- Calories: 350 kcal Kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg