Swedish-ish Meatballs

Ingredients

• 0.3 cup bread crumbs italian
• 14 ounce beef broth canned
• 4.5 ounce mushrooms drained sliced canned
• 1.5 teaspoons cornstarch 
• 2 pinches parsley dried
• 1  eggs 
• 2 pinches ground cinnamon 
• 2 pinches ground nutmeg 
• 6 servings salt and ground pepper black to taste
• 0.5 pound ground pork 
• 1 pound ground beef lean
• 0.3 cup onion diced
• 0.3 cup cup heavy whipping cream sour
• 2 tablespoons vegetable oil 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• slotted spoon
• slow cooker

Directions

1. Mix ground beef, ground pork, onion, bread crumbs, egg, Worcestershire sauce, cinnamon, nutmeg, parsley, salt, and pepper in a large bowl until evenly mixed; shape into 12 2-inch balls.
2. Heat vegetable oil in a large skillet over medium-high heat. Cook meatballs in hot oil until browned on all sides and somewhat firm, 5 to 7 minutes.
3. Remove browned meatballs with a slotted spoon to a slow cooker.
4. Stir cornstarch into drippings remaining in the skillet; add beef broth. Bring the broth mixture to a simmer, reduce heat to medium-low, and simmer until thickened, about 2 minutes. Stir sour cream into the broth mixture until smooth.
5. Add mushrooms and stir. Season the sauce with salt and pepper; pour over meatballs in the slow cooker.
6. Cook in slow cooker on High for 4 hours.