Ingredients

Scale

2 pounds Ground Beef
½ cup Panko Breadcrumbs
1 Large Egg
½ Yellow Onion, finely grated
1 teaspoon Garlic Powder
1 teaspoon Salt
½ teaspoon Black Pepper
4 large Yellow Onions, sliced thinly
2 tablespoons Unsalted Butter
4 cups Beef Broth
1 tablespoon Worcestershire Sauce
4–5 Fresh Thyme Sprigs
1 Bay Leaf
2 tablespoons Cornstarch
2 tablespoons Cold Water
1 cup Gruyère Cheese, shredded
Fresh Parsley, optional for garnish

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Instructions

Step 1: In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, grated yellow onion, garlic powder, salt, and black pepper. Mix until just combined and form into 1 ½-inch meatballs
Step 2: (Optional) Heat olive oil in a skillet over medium-high heat and brown the meatballs in batches. Transfer browned meatballs to the slow cooker
Step 3: In the same skillet, melt butter and sauté sliced onions until softened and golden. Add a portion of beef broth to deglaze the pan and scrape up browned bits
Step 4: Pour the onion mixture over the meatballs in the slow cooker along with remaining beef broth, Worcestershire sauce, thyme, and bay leaf. Cook on LOW for 6-8 hours
Step 5: About 30 minutes before serving, mix cornstarch with cold water to create a slurry and stir into the slow cooker to thicken the sauce
Step 6: Add shredded cheese on top of the meatballs and cover to allow melting. For a bubbly finish, transfer to oven-safe dish and broil for a few minutes

Notes

For gluten-free, substitute panko breadcrumbs with gluten-free alternatives.

Browning the meatballs adds significant flavor.

Adjust seasoning as needed throughout the cooking process.

Author: Quinto
Prep Time: 20 mins
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free (with substitutions)

Nutrition

Serving Size: 1 bowl
Calories: 500 kcal
Sugar: 3 g
Sodium: 800 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 100 mg