Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg, beaten
- 1/4 cup chopped onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup beef broth
Instructions
- Step 1: In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, Worcestershire sauce, salt, and pepper. Gently mix until just combined; do not overmix. Form mixture into 1-inch meatballs.
- Step 2: Place meatballs in the slow cooker.
- Step 3: Pour cream of mushroom soup and beef broth over the meatballs in the slow cooker.
- Step 4: Cook on low for 6-8 hours, or on high for 3-4 hours, or until meatballs are cooked through.
- Step 5: Serve meatballs over mashed potatoes, rice, or noodles. You can optionally thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) if desired, during the last 30 minutes of cooking.
Notes
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed to loosen the sauce.
- Serve these hearty meatballs over creamy polenta for a deliciously different twist on a classic comfort food.
- For extra flavor depth, sauté the chopped onion before adding it to the meatball mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American