Ingredients
Scale
- 1 pound ground beef or ground turkey
- 1 cup breadcrumbs
- 1/3 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 cup beef broth
- 2 tablespoons soy sauce (optional for added umami)
- 2 tablespoons ketchup or tomato paste
- 1 teaspoon dried thyme or oregano
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, garlic, salt, pepper, and Worcestershire sauce. Mix thoroughly until all ingredients are well incorporated. Shape the mixture into evenly sized meatballs, about the size of a golf ball.
- Place the formed meatballs into your Crock-Pot. In a separate bowl, whisk together beef broth, soy sauce, ketchup, thyme, and a pinch more salt and pepper. Pour this sauce over the meatballs, ensuring they are mostly submerged.
- Set your slow cooker to low and cook for 4-6 hours or on high for 2-3 hours. The meatballs will become tender and infused with rich flavor. For a thicker sauce, remove the meatballs and set the cooker to high; then, stir in a slurry of cornstarch and water, cooking until the sauce thickens slightly.
Notes
- For extra flavor, add sautéed mushrooms or a splash of red wine to the sauce.
- You can substitute ground turkey or chicken for a lighter option.
- If gluten-free is needed, use gluten-free breadcrumbs or almond flour.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 serving (about 3 meatballs with sauce)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg