Ingredients:

  • 1.5 lbs ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup finely grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup beef broth
  • 1/2 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp onion powder

Instructions:

  1. Combine the ground beef, Panko, egg, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Note: Mix gently with your hands to avoid overworking the meat.
  2. Roll the mixture into 1.5 inch spheres. Note: Wet your hands slightly with water to prevent sticking.
  3. Place the rolled meatballs into the slow cooker in a single layer if possible.
  4. Whisk together the beef broth, ketchup, Worcestershire sauce, brown sugar, and onion powder in a separate jug.
  5. Pour the sauce evenly over the meatballs, ensuring every one is coated.
  6. Cover and cook on High for 4 hours or Low for 7 hours until the sauce is a deep, glossy mahogany.
  7. Gently stir the meatballs to coat them in the thickened glaze.
  8. If the sauce is too thin, remove the lid and cook on High for an additional 30 minutes until it reaches a syrupy consistency.