Ingredients:

  • 1 lb ground beef chuck (80/20 lean-to-fat ratio)
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, chopped
  • 1/2 cup packed light brown sugar
  • 1/2 cup beef broth
  • 1/3 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce

Instructions:

  1. In a large mixing bowl, combine 1 lb ground beef chuck, 1/2 cup panko breadcrumbs, 1 beaten egg, 2 minced garlic cloves, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh parsley. Mix gently with your hands until just combined to keep the texture tender.
  2. Roll the beef mixture into approximately 24 spheres, each about 1 1/4 inches in diameter.
  3. In a separate medium bowl, whisk together 1/2 cup packed light brown sugar, 1/2 cup beef broth, 1/3 cup ketchup, 2 tbsp apple cider vinegar, and 1 tbsp soy sauce until the sugar is mostly dissolved.
  4. Place the rolled meatballs in a single layer at the bottom of a 6-quart slow cooker. If they do not fit in one layer, cook in batches.
  5. Pour the brown sugar glaze evenly over the meatballs.
  6. Cover and cook on Low for 3 1/2 hours (or High for 1 1/2 hours), then remove the lid and cook 30 minutes more until the meatballs reach an internal temperature of 160°F (71°C) and the sauce has reduced to a thick, syrupy consistency.