Ingredients
- Ground beef: 1.5 pounds
- Bread crumbs: 1 cup
- Onion, finely chopped: 1/2 cup
- Egg: 1 large
- Worcestershire sauce: 2 tablespoons
- Garlic powder: 1 teaspoon
- Cream of mushroom soup: 1 (10.75 ounce) can
- Beef broth: 1 cup
Instructions
- Step 1: In a large bowl, combine ground beef, bread crumbs, chopped onion, egg, Worcestershire sauce, and garlic powder. Mix well with your hands until everything is evenly distributed.
- Step 2: Roll the mixture into meatballs, about 1-inch in diameter.
- Step 3: Place the meatballs in the slow cooker in a single layer.
- Step 4: In a separate bowl, whisk together the cream of mushroom soup and beef broth until smooth.
- Step 5: Pour the soup mixture over the meatballs in the slow cooker.
- Step 6: Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Serve over mashed potatoes or rice.
Notes
- For extra flavor, lightly brown the meatballs in a skillet before adding them to the slow cooker.
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- Reheat meatballs gently in a saucepan on the stovetop with a splash of beef broth to keep them moist.
- Serve these savory meatballs over egg noodles for a truly comforting and kid-approved meal!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American