Description
Tender and flavorful meatballs cooked in a silky mushroom gravy, perfect for busy weeknights or a relaxed Sunday dinner.
Ingredients
- 1 1/2 lb ground beef (80/20 recommended)
- 1/2 cup breadcrumbs (panko or regular)
- 1 large egg
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 8 oz sliced mushrooms
- 2 cups beef broth (low-sodium preferred)
- 1 can condensed cream of mushroom soup or 2 tbsp cornstarch mixed with extra broth (optional)
- 2 tbsp tomato paste or ketchup
- 1 tbsp soy sauce or extra Worcestershire (optional)
- 2 tbsp butter or oil (for browning, optional)
- 2 tbsp cornstarch mixed with 3 tbsp cold water (optional final slurry to thicken)
Instructions
- Combine ground beef, breadcrumbs, egg, onion, garlic, Worcestershire, Dijon (if using), salt, and pepper in a large bowl. Mix until just combined.
- Shape mixture into 16–20 even meatballs.
- Brown meatballs in a skillet with butter or oil for 1–2 minutes per side (optional). Transfer to the slow cooker.
- Sauté sliced mushrooms in the same skillet until softened for about 4–5 minutes. Add to the slow cooker on top of the meatballs.
- Whisk together beef broth, condensed cream of mushroom soup (or use a cornstarch slurry), tomato paste, and soy sauce. Pour over meatballs and mushrooms.
- Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until meatballs reach an internal temperature of 160°F.
- If the sauce is thin, stir in cornstarch slurry and cook uncovered on HIGH for 10–15 minutes until thickened.
Notes
Use leaner beef to keep meatballs moist or substitute with plant-based options for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American