2 pounds lean ground beef
2 large eggs
2/3 cup dry bread crumbs
2 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
Mushroom Gravy:
1 lb whole cremini mushrooms
1/3 cup grated white onion
3 tbsp salted butter
2 tsp minced garlic
3 cups beef stock
1 tablespoon Worcestershire sauce
3 tbsp cornstarch
1/2 cup whipping cream
Salt and pepper to taste
2 tablespoons chopped parsley if desired
Mashed potatoes for serving
Meatballs: Combine the meatball ingredients in a large bowl. Form the meat into 24 large meatballs. Get out a large skillet and place the meatballs into it. Over medium high heat, fry the meatballs until they are golden brown on all sides. The more browned they are, the more flavor you will get! Drain the grease well and place the meatballs into the bottom of a large Crock Pot. Mushroom Gravy: In a large skillet, fry the mushrooms and onion in the butter until the onions are soft and the mushrooms have reduced in size and released most of their moisture. Add in the garlic and fry for 1-2 minutes until browned and fragrant. Pour in the beef stock and Worcestershire sauce. Stir and scrape any browned bits off of the bottom of the pan for extra flavor. Pour the sauce over the meatballs in the crock pot. Cook on high for 4 hours, or 6-8 hours on low. When you are ready to serve, remove the meatballs and place into a large serving bowl. Cover to keep warm. Whisk together the whipping cream and the cornstarch, then whisk into the still hot mushroom sauce in the crock pot. Whisk until the sauce thickens, 2-3 minutes. Serve the meatballs with the mushroom gravy poured over top. We like to make mashed potatoes for serving with these.