Step 1

Add ground meat to large bowl

Step 2

Mix together panko and half and half and let soak for 5 minutes

Step 3

Add soaked breadcrumbs, egg, and seasonings to ground mix and use hand to mix until just combined

Step 4

Heat 1 tablespoon of butter and olive oil in skillet or multi-cooker

Step 5

Form meat mixture into ping pong sized balls and place in single layer in skillet

Step 6

Brown on each side for about 2 minutes then transfer to slow cooker

Step 7

Add broth, cover and cook on low for about 6 hours or high for about 3

Step 8

Heat remaining 4 tablespoons of butter in skillet

Step 9

Whisk in flour until smooth

Step 10

Slowly pour in broth from the slow cooker and continue to whisk

Step 11

Add in preserves and sour cream and bring to a simmer while continuing to whisk until sauce thickens, about 5 minutes

Step 12

Cook noodles according to package directions

Step 13

Serve meatballs with noodles and sauce and garnished with parsley if desired