Description
Juicy meatballs sear to a golden-brown crust before they slow-simmer in a velvety beef gravy. Each forkful offers tender, flavorful beef in a luxuriously thick sauce, perfect spooned over creamy mashed potatoes.
Ingredients
- 1 pound ground beef
- 1 cup breadcrumbs
- 1 large egg
- 2 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 2 clove garlic minced
- 2 cup beef broth
- 1/2 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoon water
Instructions
- In a bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix well and form into meatballs.
- In a skillet, heat vegetable oil over medium-high heat. Brown meatballs on all sides, about 2 minutes per side.
- Transfer browned meatballs to slow cooker. Add chopped onion and minced garlic.
- In a bowl, whisk beef broth, ketchup, and soy sauce. Pour over meatballs.
- Cook on low for 4 hours or high for 2 hours.
- About 15 minutes before serving, whisk cornstarch and water in a small bowl to make a slurry. Stir slurry into slow cooker to thicken sauce.
- Cook on high for an additional 15 minutes until sauce has thickened.
- Serve meatballs with gravy over mashed potatoes or egg noodles.
Notes
- For a richer flavor, add mushroom slices to the slow cooker.
- Leftovers can be refrigerated for up to 3 days.
- Freeze cooked meatballs and sauce for up to 3 months.
- Serve over mashed potatoes, rice, or egg noodles.