Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 0.5 lb ground pork
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 0.5 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 0.5 cup heavy cream
  • 0.5 cup sour cream
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. In a large bowl, combine ground beef, pork, Panko, milk, egg, and allspice/nutmeg. Mix by hand until just combined.
  2. Form the mixture into 1-inch spheres, approximately 1 tablespoon each.
  3. Heat oil in a skillet over medium-high heat and brown meatballs on all sides until a deep golden-brown crust forms.
  4. Place the seared meatballs into the bottom of the slow cooker.
  5. Whisk together beef broth, Worcestershire sauce, and onion powder, then pour the mixture over the meatballs.
  6. Cover and cook on Low for 7 hours or High for 4 hours.
  7. Stir in a slurry of cornstarch and cold water during the last 30 minutes of cooking.
  8. Turn the slow cooker off. Gently whisk in the heavy cream and sour cream until the sauce is uniform and velvety.