Cooking with Katie Cross

0 In a large mixing bowl, combine the breadcrumbs and whole milk, stirring until moistened. Add the ground beef, ½ cup diced onions, egg, and beefy onion soup mix. Mix thoroughly with your hands until everything is evenly incorporated.
1 Scoop out small portions of the meat mixture and roll into balls using your hands. Each meatball should be about 1–1½ inches in diameter, yielding approximately 18 meatballs per pound of beef.
2 Heat a skillet over medium-high heat and quickly sear the meatballs, turning to brown each side for 1–2 minutes. Remove and set aside.
3 Pour the beef broth, tomato paste, and soy sauce into the crockpot and stir until the paste is fully dissolved. Add the meatballs, then layer in the potatoes, carrots, and remaining onions. Cover and cook on low for 7–8 hours or high for 4–5 hours.
4 If a thicker gravy is preferred, whisk the cornstarch with cold water and stir it into the crockpot during the final 30 minutes of cooking. Serve warm and enjoy.