Ingredients:

Instructions:

  1. In a large bowl, gently combine ground beef, pork, breadcrumbs, egg, milk, minced onion, salt, pepper, allspice, and nutmeg. Do not overmix.
  2. Roll the mixture into small, even balls (about 1 to 1.5 inches in diameter). Place them onto a plate or baking sheet.
  3. Heat butter/oil in a large skillet over medium-high heat. Brown the meatballs on all sides until a nice crust forms (they do not need to be cooked through). Transfer the browned meatballs directly into the slow cooker insert.
  4. In the same skillet, melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute until smooth (this is your roux).
  5. Slowly whisk in the beef broth until the mixture is smooth and slightly thickened. Bring to a gentle simmer.
  6. Remove the mixture from the heat. Whisk in the heavy cream, sour cream, Worcestershire sauce, Dijon mustard, and vinegar. Season generously with salt and pepper.
  7. Pour the finished sauce evenly over the meatballs in the slow cooker.
  8. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the meatballs are cooked through and the sauce is velvety smooth.
  9. Taste the sauce before serving and adjust seasoning (add more salt, pepper, or a tiny splash of vinegar for brightness) if needed.