Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- Fresh parsley for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, onion powder, salt, and pepper. Mix until well combined.
- Form the mixture into 1-inch meatballs and place them in the slow cooker.
- In a separate bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, and ketchup. Pour over the meatballs.
- Cover and cook on low for 6-8 hours or until meatballs are cooked through and gravy has thickened.
- Garnish with fresh parsley before serving. Serve hot with mashed potatoes or steamed vegetables.
Notes
- Feel free to add chopped onions or herbs to the meatball mixture for extra flavor.
- You can substitute ground turkey or chicken for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Low-carb, Kid-friendly
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 105 mg