Description
A comforting dish of meatballs smothered in a rich mushroom gravy, perfect for easy weeknight dinners.
Ingredients
- 1 lb Ground beef (80/20)
- 1 cup Bread crumbs (plain or Italian)
- 1 Egg
- 1 Onion (grated or finely diced)
- 2 cloves Garlic (fresh or jarred)
- 2 tbsp Worcestershire sauce
- Salt and black pepper to taste
- 8 oz Sliced mushrooms (button or cremini)
- 2 cups Beef broth (low sodium)
- 2 tbsp Ketchup or tomato paste
- 2 tbsp Cornstarch
- Optional: 1 splash of cream or 1 pat of butter
Instructions
- Mix and shape the meatballs. In a big bowl, mix ground beef, bread crumbs, egg, onion, garlic, Worcestershire, salt, and pepper. Do not overmix; roll into meatballs about the size of a golf ball.
- Optional quick browning. If you have 10 minutes, brown the meatballs in a skillet with a little oil for added flavor.
- Build the gravy in the crockpot. Add mushrooms and more onion if desired. Pour in beef broth, ketchup, and Worcestershire; stir.
- Cook low and slow. Nestle the meatballs into the liquid. Cover and cook on LOW for 300 to 360 minutes or HIGH for 150 to 210 minutes until meatballs are cooked through.
- Thicken the gravy. Mix cornstarch with cold water and stir into the crockpot. Cover and cook for 10 to 15 minutes until gravy thickens. Adjust salt and pepper to taste.
Notes
These meatballs taste even better the next day, making great leftovers.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American