Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup finely minced fresh parsley
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp unsalted butter

Instructions:

  1. In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, pepper, and parsley. Mix by hand until just combined.
  2. Roll the mixture into 1-inch spheres.
  3. Optional: Heat butter in a skillet over medium-high heat. Brown the meatballs for 2 minutes per side until a mahogany-colored crust forms, then transfer to the slow cooker.
  4. Place the sliced onions and minced garlic at the bottom of the slow cooker.
  5. Pour the beef broth, Worcestershire sauce, and thyme over the meatballs and onions, stirring gently to submerge the onions.
  6. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
  7. 30 minutes before serving, whisk cornstarch and cold water into a slurry and stir into the bubbling gravy. Cook on High until the sauce is velvety and glossy.