Ingredients

The following ingredients have 4 Servings
  • ½ pound lean ground beef
  • ½ pound ground pork
  • 1/4 cup panko breadcrumbs
  • 1 large egg (lightly beaten)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 10 cracks fresh black pepper
  • Pinch ground allspice
  • pinch ground nutmeg
  • pinch ground cinnamon
  • 2 tablespoons vegetable oil for frying
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 10 cracks fresh black pepper
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 2 tablespoon cornstarch
  • 3 tablespoons water
  • Fresh chopped parsley for garnish (optional)

Instruction

  • In a large bowl, place all of the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, pepper, all spice, nutmeg, and cinnamon. Mix together well, roll into 2 tablespoons-sized balls.
  • In a large skillet over medium heat, fry the meatballs in the vegetable oil until golden brown on all sides. You will need to do this in batches, do not crowd to pan. Place the meatballs on a paper-towel lined plate to drain any excess oil.
  • Place the browned meatballs in the slow cooker.
  • Whisk together the beef stock, Worcestershire sauce, dijon, salt, and pepper in a small bowl.
  • Pour the sauce over the meatballs. Cook on low for 4-6 hours or high 2-3 hours, until meatballs are cooked through or until the desired tenderness is reached.
  • Take meatballs out and set them aside.
  • Add the sour cream and heavy cream directly to the slow cooker, whisk to combine. In a small bowl mix together the cornstarch and water. Whisk the cornstarch slurry into the sauce. Cook on high uncovered for 15 minutes until thickened. Taste, adjust seasoning if necessary.
  • Place meatballs back in the sauce to keep warm. Serve over mashed potatoes or egg noodles. Garnish with parsley, optional.