Ingredients:

  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup whole milk
  • 1 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 2 tbsp all-purpose flour

Instructions:

  1. Prepare the meat mixture. In a large bowl, combine the ground beef, ground pork, Panko, beaten egg, milk, allspice, nutmeg, salt, and pepper. Mix with your hands until just combined Note: Overmixing makes the meatballs tough.
  2. Roll the meatballs. Scoop about 1.5 tablespoons of mixture and roll into balls. Ensure they are roughly the same size so they cook evenly.
  3. Sear the meat. Heat a skillet over medium high heat with a splash of oil. Brown the meatballs until a mahogany colored crust forms on all sides. You aren't cooking them through here, just adding flavor.
  4. Mix the gravy base. In your slow cooker, whisk together the beef broth, Worcestershire sauce, and all purpose flour until the mixture is completely smooth and no flour clumps remain.
  5. Combine everything. Carefully add the seared meatballs and all the browned bits (pan drippings) from the skillet into the slow cooker.
  6. The slow simmer. Cover the pot and cook on High for 4 hours (or Low for 7-8 hours) until the meat is tender.
  7. Add the dairy. During the last 30 minutes of cooking, stir in the heavy cream, sour cream, and melted butter.
  8. Final thicken. Stir gently until the sauce is glossy and thick and coats the meatballs beautifully.