These CrockPot Meatballs are so easy that anyone could make them. These meatballs took about 3 hours in the slow cooker on high, but can be cooked on low for 8 hours if you would like to throw it together before you leave for work. These meatballs reminded me a lot of beef stroganoff.
Below is the original recipe for Creamy Crock Pot Meatballs. I will note my changes
2 pounds pounds 95% lean ground beef (I used 75% lean ground turkey)
1/2 c. grated Parmesan cheese
1 large egg
1/2 c. whole wheat bread crumbs
2 tbsp. Italian seasonings
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
2 Tbsp Corn starch, or as needed to thicken
1 cup Mayonnaise
2 cups beef broth (I used 1/2 beef broth 1/2 chicken broth)
(optional) fresh, chopped parsley (I used parsley)
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Mix together all ingredients in a bowl, except mayonnaise, corn starch and broth. Make 20 meatballs and set aside.
In another bowl stir together mayonnaise and broth and pour half of that mixture on the bottom of your crock pot. Reserve the rest of the broth mixture in the refrigerator until the last hour of cooking.
Cook on high for 3-4 hours or on low for 7-8 hours until meatballs are cooked through.
Add the cornstarch to the reserved broth mixture in a sauce pan over medium heat until the sauce thickens. Pour this over the meatballs and cook an additional 1/2-1 hour. Sprinkle with some fresh parsley and enjoy over past
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