Ingredients:

  • 2 lbs ground beef chuck (80/20)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 1 tbsp Worcestershire sauce
  • 2 cups low-sodium beef stock
  • 1 large yellow onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp ketchup
  • 1 tsp Dijon mustard
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Combine 1/2 cup Panko breadcrumbs and 1/4 cup whole milk in a large bowl. Let the mixture sit for 2 minutes to form a panade.
  2. Add 2 lbs ground beef, 1 beaten egg, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1 tsp salt, and 1 tbsp Worcestershire sauce to the Panko mixture. Mix gently by hand until just combined; do not overwork the meat.
  3. Gently roll the mixture into roughly 1.5 inch meatballs. Do not overwork the meat or it will become tough.
  4. Heat a splash of oil in a skillet over medium high heat and brown meatballs for 2-3 minutes per side until a dark crust forms.
  5. Remove meatballs, then add 1 sliced yellow onion and 8 oz sliced cremini mushrooms to the same pan. Cook until onions are translucent and soft.
  6. Pour a splash of the 2 cups beef stock into the skillet, scraping up the brown bits from the bottom.
  7. Place seared meatballs into the crockpot, then top with the onion and mushroom mixture.
  8. Combine the remaining beef stock, 2 tbsp ketchup, and 1 tsp Dijon mustard; pour this over the meatballs.
  9. Cover and cook on Low for 4 hours until meatballs are tender and fully cooked.
  10. Mix 3 tbsp cornstarch with 3 tbsp cold water; stir into the slow cooker 20 minutes before serving until the gravy is thick and glossy.