Step 1

Heat the oven to 400°F; line a baking sheet with parchment paper.

Step 2

Combine all meatball ingredients in a large mixing bowl - ground beef, panko bread crumbs, dried parsley, salt, onion powder, garlic powder, allspice, nutmeg, pepper, egg, and egg yolk. Mix gently using your (clean) hands until the ingredients are evenly distributed, but be careful not to overmix.

Step 3

Form two-tablespoon portions of the mixture into 1” meatballs, then arrange in an even layer on the prepared baking sheet. You should be able to form approximately 30 meatballs.

Step 4

Transfer to the oven and bake for 10 minutes, or until a solid crust has formed and the meatballs are lightly browned; the meatballs will not be cooked through at this stage, but that is intentional - they will finish cooking in the crockpot.

Step 5

Transfer the meatballs to a crockpot and arrange into an even layer; it’s okay to stack them into several layers..

Step 6

Whisk the broth, heavy cream, Worcestershire sauce, dijon mustard and cornstarch in a large bowl until very smooth; pour the sauce over the meatballs.

Step 7

Seal the crockpot, then cook on high for 2 hours, or low for 4 hours. For a thicker sauce, crack the lid open in the last 30-60 minutes to allow steam to escape and the sauce to reduce.

Step 8

Add the sour cream and gently mix into the sauce using a rubber spatula. Taste for seasoning and adjust the salt and pepper to taste.

Step 9

Garnish with fresh chopped parsley, a dollop of sour cream, and/or a dollop of lingonberry jam. Serve warm over rice, egg noodles, or mashed potatoes. Enjoy!