Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 8 oz mushrooms, sliced
- 2 tbsp cornstarch (optional, for thickening gravy)
- Fresh parsley for garnish (optional)
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, onion, salt, and pepper. Mix thoroughly and form into 1-1.5 inch meatballs.
- Place meatballs in the slow cooker. Whisk together beef broth, Worcestershire, and Dijon mustard, then pour over meatballs.
- Cover and cook on low for 4-6 hours until meatballs are cooked through.
- During the last hour, add sliced mushrooms on top. For a thicker gravy, remove meatballs and mushrooms, stir in a cornstarch mixed with cold water, and cook on high until thickened, about 15-20 minutes.
- Serve hot over mashed potatoes, noodles, or rice. Garnish with parsley if desired.
Notes
- Use high-quality ground beef for juicier meatballs.
- Avoid overcrowding the slow cooker to ensure even cooking.
- Enhance flavor with a splash of soy sauce or paprika.
- Blend the gravy before serving for a smooth sauce.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg