Ingredients
Scale
- 1 lb (450g) ground beef
- 1 cup bread crumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce (optional)
- Fresh parsley for garnish
Instructions
- In a large bowl, combine ground beef, bread crumbs, milk, chopped onion, egg, garlic, salt, pepper, and thyme. Mix thoroughly until well incorporated.
- Shape the mixture into evenly-sized meatballs, approximately 1 to 1.5 inches in diameter. Place on a baking sheet or plate.
- Whisk together mushroom soup, beef broth, Worcestershire sauce, and soy sauce if using to prepare the gravy.
- Arrange meatballs in the crockpot, then pour the gravy mixture over them. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, garnish with chopped parsley. Serve hot over mashed potatoes, rice, or noodles.
Notes
- Use fresh herbs and high-quality ground beef for optimal flavor.
- Avoid lifting the lid during cooking to maintain consistent heat and moisture.
- Adjust seasoning by adding more Worcestershire or soy sauce as desired.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low / 3-4 hours on high
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg