Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 large egg, beaten
  • 1 small onion, finely grated
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp cornstarch
  • 1/4 cup cold water
  • 1/2 cup sour cream
  • 1/4 cup heavy cream

Instructions:

  1. Combine ground beef, ground pork, panko, milk, egg, grated onion, allspice, nutmeg, salt, and pepper in a large bowl. Mix by hand until just combined, roll into 1-inch spheres, and place them in the slow cooker.
  2. In a separate bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard. Pour the mixture over the meatballs. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
  3. Whisk the cornstarch and cold water together to create a smooth slurry. Stir the slurry into the slow cooker and cook on High for an additional 15-30 minutes until the gravy thickens.
  4. Turn the heat to Low (or Off) and stir in the sour cream and heavy cream until the sauce is a smooth, glossy mahogany.