Ingredients:

  • 5 lbs Lean Ground Beef (85/15)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Milk
  • 1 large Egg, lightly beaten
  • 1/4 cup finely minced Yellow Onion
  • 2 cloves Garlic, minced
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 medium Yellow Onion, thinly sliced
  • 4 cups Beef Broth (low sodium preferred)
  • 1/4 cup Dry Red Wine (optional)
  • 2 tablespoons Soy Sauce (or Tamari)
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Cornstarch
  • 4 tablespoons Cold Water

Instructions:

  1. In a large bowl, gently combine the ground beef, breadcrumbs, milk, egg, minced onion, garlic, Worcestershire sauce, thyme, salt, and pepper. Do not overmix.
  2. Roll the mixture gently into uniform 1.5-inch balls (about 16-18 total).
  3. Briefly sear meatballs on all sides in a lightly oiled skillet over medium-high heat until nicely browned (Optional but recommended for flavour).
  4. Place the thinly sliced onions across the bottom of the slow cooker insert. Arrange the seared (or raw) meatballs evenly over the onions.
  5. Whisk together the beef broth, red wine (if using), soy sauce, and Dijon mustard. Pour this liquid mixture evenly over the meatballs.
  6. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the meatballs are tender and cooked through.
  7. About 30 minutes before serving, whisk together the cornstarch and cold water to create a smooth slurry. Stir this slurry slowly into the hot liquid in the slow cooker.
  8. Cover and cook for an additional 15-30 minutes on HIGH until the gravy has visibly thickened. Adjust seasoning if necessary before serving.