Ingredients
Scale
- 1 ½ pounds ground beef or turkey
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 cup beef or vegetable broth
- 1 cup sliced mushrooms (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika (optional)
Instructions
- Preheat your oven to 375°F (190°C). In a large bowl, combine ground meat, onion, garlic, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix thoroughly.
- Shape the mixture into 1-inch meatballs and place on a lined baking sheet. Bake for about 15 minutes until lightly browned.
- Meanwhile, whisk together ketchup, soy sauce, vinegar, and smoked paprika. Pour broth into your slow cooker and add the gravy mixture. Place the baked meatballs into the slow cooker, ensuring they are covered in the gravy.
- Cover and cook on low for 4-6 hours until meatballs are tender.
- About 30 minutes before serving, remove the lid and stir in the cornstarch-water mixture. Cover and cook on high for another 30 minutes to thicken the gravy.
Notes
- For gluten-free options, use gluten-free breadcrumbs and ensure soy sauce is gluten-free.
- You can substitute ground turkey or chicken for a leaner version.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with mashed potatoes, noodles, or rice for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: American
- Diet: Gluten-Free (with substitutions)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg