The Ultimate Crockpot Swedish Meatballs with Creamy Gravy

Instructions:

1. Combine the milk and Panko breadcrumbs in a medium bowl. Let sit for 5 minutes to soften.
2. In a large bowl, gently combine the soaked breadcrumb mixture, ground beef, ground pork, minced onion, garlic, egg, salt, pepper, nutmeg, and allspice. Mix only until just combined.
3. Roll the mixture into uniform balls, about 1 to 1.5 inches in diameter.
4. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Sear meatballs in batches until golden brown on all sides. Place seared meatballs directly into the Crockpot insert.
5. Pour the beef broth over the meatballs in the Crockpot. Cover and cook on Low for 6–8 hours or High for 3–4 hours.
6. Once cooked, carefully remove the meatballs using a slotted spoon and set them aside in a warm bowl.
7. In the Crockpot (or a saucepan), melt the remaining 1 tablespoon of butter into the remaining liquid. Whisk in the flour until smooth.
8. Bring the liquid/roux mixture to a simmer over medium heat, whisking constantly until it begins to thicken slightly.
9. Remove from heat. Whisk in the heavy cream, Worcestershire sauce, and Dijon mustard until the gravy is smooth and glossy.
10. Return the meatballs to the Crockpot and gently toss to coat them thoroughly in the gravy. Garnish with fresh parsley before serving over egg noodles or mashed potatoes.