Ingredients
- 28 ounce bag frozen meatballs if using frozen meatballs
For the meatballs:
- 2 pounds lean ground beef can use ground turkey
- ½ yellow onion finely diced or grated
- 2 cloves garlic minced
- 1 tbsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ½ cup Panko breadcrumbs
- 2 tbsp milk
For the gravy:
- 1 cup beef broth
- 1 tbsp tomato paste
- 2 tbsp unsalted butter
- 2 tbsp Worcestershire sauce
- ½ yellow onion sliced (use the other half of the onion from the meatballs)
- 8- ounces button mushrooms or mini portabella mushrooms sliced
- 2 tbsp cornstarch
- 2 tbsp cold water
- Prepared mashed potatoes for serving
Method
- Spray your crock pot with nonstick cooking spray or lightly grease with oil.
- Make the Meatballs (Skip if Using Frozen) In a large mixing bowl, combine ground beef, onions, garlic, Italian seasoning, salt, pepper, Panko breadcrumbs, and milk. Gently mix until just combined—avoid overmixing.
- Shape the mixture into 1-inch meatballs and place them in the crock pot.
- If using frozen meatballs, simply add them to the crock pot.
- Pour beef broth, Worcestershire sauce, tomato paste, and butter over the meatballs.
- Layer the sliced onions and mushrooms on top.
- Cooking: For homemade meatballs: Cook on low for 6 hours or high for 3 hours. For frozen meatballs: Cook on low for 4 hours or high for 2 hours.
- When the meatballs are finished cooking, thicken the gravy. In a small bowl, whisk together cornstarch and cold water.
- Pour the mixture into the crock pot and stir into the gravy. Cover and cook for an additional 15 minutes on the high setting, allowing the gravy to thicken.
- Scoop mashed potatoes into bowls, then top with meatballs and a generous ladle of gravy.
- Grab a fork and dig in!
Nutrition
Notes
Refrigerate leftovers up to 3 days in an airtight container.
These are great as an appetizer! For a party, set the crock pot to "warm" and add mini forks or toothpicks on the side for serving.