Ingredients
Equipment
Method
Preparation
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, finely chopped onion, minced garlic, egg, milk, Worcestershire sauce, Dijon mustard, dried thyme, dried rosemary, salt, and pepper. Mix gently until just combined.
- Using your hands, roll the meat mixture into 1.5 to 2-inch meatballs.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in batches, browning them on all sides for about 5-7 minutes.
- In the same skillet, melt two tablespoons of butter. Add sliced mushrooms and medium onion, cooking until softened, about 4-5 minutes. Stir in minced garlic, dried thyme, and dried rosemary.
- Sprinkle two tablespoons of all-purpose flour over the softened vegetables. Cook for 1-2 minutes, stirring continuously to form a roux.
- Slowly whisk in 2 cups of beef broth, stirring until the mixture is smooth and begins to thicken slightly. Add remaining Worcestershire sauce, Dijon mustard, and season with salt and pepper.
- Pour the gravy into your slow cooker, then gently place the browned meatballs into the gravy.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the meatballs are cooked through and tender.
- In the last 30 minutes of cooking, stir in ½ cup of heavy cream if desired.
- Serve the meatballs over fluffy mashed potatoes, rice, or noodles, garnished with fresh parsley if desired.
Nutrition
Notes
Ensure meatballs are mostly submerged in gravy for even cooking. For a thicker gravy, add more flour or cornstarch at the end.