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, 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 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.
Keto/Low Carb Adaptation
For a keto or low-carb version, use almond flour instead of breadcrumbs and omit the cornstarch. The almond flour will bind the meatballs, and the sauce will still thicken beautifully.
Pro Tips for Perfection
- 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 an extra touch.
Frequently Asked Questions
Can I use frozen meatballs?
Yes! Just thaw them completely before cooking.
Can I make this on the stovetop?
Absolutely! Cook the meatballs and onions in a skillet, then add the broth and Worcestershire sauce. Simmer for about 20 minutes.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.