Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup whole milk
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 2 cups beef broth, low sodium
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tbsp Worcestershire sauce
  • 1/2 cup sour cream, full fat
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Combine ground beef, ground pork, panko breadcrumbs, beaten egg, milk, grated onion, minced garlic, allspice, nutmeg, salt, and pepper in a bowl. Gently roll into 1-inch spheres.
  2. Heat a skillet over medium-high heat with a splash of oil. Brown the meatballs in batches for 2-3 minutes per side until a dark, caramelized crust forms. Transfer the browned meatballs to the slow cooker.
  3. Whisk together the beef broth, cream of mushroom soup, and Worcestershire sauce. Pour the mixture over the meatballs in the slow cooker.
  4. Cover and cook on High for 3-4 hours (or adjust based on your slow cooker to reach the 4-hour total cook time).
  5. Whisk the cornstarch and cold water in a small bowl until smooth. Stir this slurry into the slow cooker during the last 30 minutes of cooking.
  6. Just before serving, stir in the sour cream until the gravy is glossy and opaque.