Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1/2 cup plain breadcrumbs
  • 1 large egg, beaten
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups low sodium beef broth
  • 1 packet onion soup mix
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 oz sliced mushrooms

Instructions:

  1. In a large bowl, gently combine the ground beef, breadcrumbs, beaten egg, onion powder, garlic powder, salt, and black pepper. Mix with your hands just until combined to avoid overworking the meat.
  2. Roll the beef mixture into 1.5-inch balls.
  3. Place the meatballs in the bottom of a 6-quart slow cooker in a single layer or slightly overlapping.
  4. In a separate jug, whisk together the beef broth, onion soup mix, and Worcestershire sauce. Pour the liquid over the meatballs.
  5. Scatter the sliced mushrooms across the top of the meatballs.
  6. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  7. Approximately 30 minutes before serving, whisk the cornstarch and cold water in a small ramekin until smooth to create a slurry.
  8. Stir the slurry into the bubbling gravy in the slow cooker.
  9. Cover and cook for an additional 20–30 minutes until the sauce is thick and glossy.