Ingredients:

  • 1 lb Ground Beef (80/20 blend)
  • 1 lb Ground Pork
  • 1/2 cup Breadcrumbs (Panko or standard)
  • 1/4 cup Milk (whole or 2%)
  • 1/2 medium Yellow Onion (finely minced)
  • 1 Large Egg (lightly beaten)
  • 2 tablespoons All-Purpose Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper (freshly ground)
  • 1/4 teaspoon Ground Allspice
  • 1/8 teaspoon Ground Nutmeg
  • 2 cups Beef Broth (low sodium)
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Dijon Mustard
  • 3 tablespoons Cornstarch (for slurry)
  • 3 tablespoons Cold Water (for slurry)
  • 1/2 cup Heavy Cream
  • 1 tablespoon Fresh Parsley (chopped, for garnish)

Instructions:

  1. Combine breadcrumbs and milk in a small bowl. Let stand for 5 minutes to soak.
  2. In a large bowl, gently combine the soaked breadcrumb mixture, ground meats, minced onion, beaten egg, flour, salt, pepper, allspice, and nutmeg. Mix just until combined.
  3. Roll the mixture into small, uniform balls (about 1 to 1.5 inches in diameter—aim for roughly 28–30 meatballs).
  4. Arrange the raw meatballs in a single layer in the bottom of a 5 to 7-quart slow cooker insert.
  5. Whisk together the beef broth, Worcestershire sauce, and Dijon mustard in a separate jug. Pour this liquid evenly over the meatballs.
  6. Cover and cook on LOW for 7–9 hours or on HIGH for 4–5 hours, until the meatballs are cooked through.
  7. About 30 minutes before serving, mix the cornstarch and cold water in a small bowl until completely smooth to create a slurry.
  8. Carefully remove the meatballs using a slotted spoon and set them aside. Switch the slow cooker to HIGH (if it was on LOW). Whisk the cornstarch slurry into the hot liquid in the slow cooker. Let it cook, stirring occasionally, for 5–10 minutes until the sauce thickens to a gravy consistency.
  9. Stir in the heavy cream until the sauce is pale and smooth. Return the meatballs to the sauce, stirring gently to coat. Garnish with fresh parsley before serving.