Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • ½ lb ground pork
  • ½ cup panko breadcrumbs
  • ¼ cup milk
  • 1 large egg, beaten
  • 1 tsp ground allspice
  • ½ tsp nutmeg
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • ½ cup sour cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 2 tbsp butter

Instructions:

  1. Combine the ground beef, ground pork, panko breadcrumbs, milk, beaten egg, allspice, nutmeg, salt, and black pepper in a mixing bowl. Mix until just combined, ensuring the meat is not overworked.
  2. Form the mixture into 1-inch (2.5cm) spheres.
  3. Heat butter in a cast iron skillet over medium-high heat and sear the meatballs for 2–3 minutes per side until a mahogany-colored crust forms.
  4. Transfer the seared meatballs into the slow cooker.
  5. In a separate bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, and garlic powder until smooth.
  6. Pour the gravy mixture over the meatballs in the slow cooker, ensuring they are evenly coated.
  7. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
  8. Open the lid 30 minutes before serving and gently stir in the sour cream, folding it into the gravy until the sauce is glossy and uniform.