Let’s Make Some Magic!
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix well.
- Shape the mixture into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Brown meatballs on all sides. Transfer to your slow cooker.
- In the same skillet, caramelize the sliced onions and minced garlic.
- Add the caramelized onions and garlic to the slow cooker with the meatballs.
- Whisk together beef broth and Worcestershire sauce. Pour over meatballs and onions.
- Cover and cook on low for 4-6 hours, or until meatballs are cooked through and tender.
- Mix cornstarch and water to make a slurry. Stir into the slow cooker to thicken the sauce.
- Cook for another 30 minutes, or until the sauce has thickened to your liking.
Keto & Low-Carb Options
Following a keto or low-carb diet? Simply swap breadcrumbs for almond flour and omit the cornstarch. The almond flour will help bind the meatballs, and the sauce will still thicken beautifully!
Tips & Tricks for Extra Deliciousness
- Add a splash of red wine to the sauce for extra depth of flavor.
- Serve over mashed potatoes or egg noodles for a hearty meal.
- Garnish with fresh parsley or Parmesan cheese for a pretty presentation.
Frequently Asked Questions
Can I use frozen meatballs?
Yes! Thaw them completely before following the recipe.
Can I make this on the stovetop?
Absolutely! Brown the meatballs and onions in a skillet, then add the broth and Worcestershire sauce. Simmer for about 20 minutes, or until cooked through and the sauce thickens.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.