Ingredients
Scale
- 1.5 pounds ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup beef broth
- 1 tablespoon soy sauce (optional)
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix thoroughly until well combined. Form into 1-inch meatballs and set aside.
- Place the meatballs into your slow cooker and pour the mushroom soup, beef broth, and optional soy sauce over them. Cover and cook on low for 6-8 hours or on high for 3-4 hours until meatballs are tender and cooked through.
- Once cooked, carefully remove the meatballs and set aside. If thicker gravy is desired, stir a mixture of cornstarch and water into the cooking liquid and cook on high for an additional 10 minutes. Serve the meatballs topped with gravy and garnished with fresh parsley.
Notes
- For gluten-free version, substitute breadcrumbs with almond flour or gluten-free oats.
- Use lean ground turkey or chicken for a healthier option.
- Add additional herbs like thyme or parsley for extra flavor.
- It’s best to serve with mashed potatoes, egg noodles, or steamed vegetables.
- Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free Option, Low Carb Option
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg