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 the meatballs on all sides. Transfer to your slow cooker.
- In the same skillet, cook sliced onions and minced garlic until caramelized.
- Add the caramelized onions and garlic to the slow cooker with the meatballs.
- Whisk together beef broth and Worcestershire sauce. Pour over the 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 Option
For a keto or low-carb version, substitute almond flour for the breadcrumbs and omit the cornstarch. The almond flour will help bind the meatballs, and the sauce will still thicken beautifully.
Tips 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 complete meal.
- Garnish with fresh parsley or Parmesan cheese for a beautiful finish.
Frequently Asked Questions
Can I use frozen meatballs?
Yes! Just thaw them completely before browning and following the recipe as usual.
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 is thickened.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.