Description
Tender beef meatballs simmered in a rich mushroom gravy, perfect for cozy weeknight dinners.
Ingredients
- 1½ lb ground beef (80/20 recommended)
- ½ cup breadcrumbs (panko or regular; use gluten‑free breadcrumbs or almond flour for GF)
- 1 large egg
- ¼ cup finely chopped onion (plus extra if sautéing mushrooms)
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- 1 tsp kosher salt
- ½ tsp black pepper
- 8 oz mushrooms, sliced (button or cremini)
- 2 cups beef broth (low‑sodium preferred)
- 1 can condensed cream of mushroom soup (or 2 tbsp cornstarch mixed with extra broth)
- 2 tbsp tomato paste or ketchup
- 1 tbsp soy sauce or extra Worcestershire (optional)
- 2 tbsp butter or oil (for browning/sautéing, optional)
- 2 tbsp cornstarch mixed with 3 tbsp cold water (if thickening at the end)
Instructions
- In a large bowl, gently combine ground beef, breadcrumbs, egg, ¼ cup onion, garlic, Worcestershire, Dijon (if using), salt, and pepper. Mix until just combined.
- Shape the mixture into 16–20 meatballs (about 1¼–1½ inches each).
- (Optional) Brown meatballs in a skillet with butter or oil for 2–3 minutes per side, then transfer to the slow cooker.
- Sauté sliced mushrooms in the same skillet for 5–7 minutes, then add to the slow cooker.
- Whisk together 2 cups beef broth, condensed cream of mushroom soup (or cornstarch + broth), tomato paste, and soy sauce/Worcestershire.
- Pour mixture over meatballs and mushrooms, mixing gently to coat.
- Cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until meatballs reach an internal temperature of 160°F.
- If sauce is too thin, stir in cornstarch slurry and cook on HIGH for an additional 10–15 minutes.
Notes
For leaner beef, add a tablespoon of olive oil to the mix or skip browning. Use gluten-free condensed soup option to keep it gluten free.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American