1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, minced onion, garlic, salt, pepper, allspice, and nutmeg.
2. Mix by hand until just combined, being careful not to overwork the meat.
3. Shape the mixture into small meatballs, roughly 1 inch in diameter.
4. Optional step: For better flavor and texture, brown the meatballs in a skillet with a little oil over medium-high heat for 2-3 minutes per side before adding them to the slow cooker.
5. If you are short on time, you can place them directly into the slow cooker raw.
6. Place the meatballs in the bottom of the slow cooker.
7. In a medium bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard. Pour the mixture over the meatballs.
8. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
9. About 30 minutes before serving, whisk the cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry.
10. Gently stir the cornstarch slurry and the heavy cream into the slow cooker.
11. Cover and continue to cook for the remaining 30 minutes, or until the sauce has thickened and the meatballs are cooked through.
12. Taste the sauce and add more salt or pepper if needed.

Slow Cooker Tips

1. If you prefer firmer meatballs, brown fresh ones first and use LOW cook setting.
2. Browning creates a crust Browning the meatballs before slow cooking helps them hold their shape and adds extra flavor, but you can skip this step if you’re short on time.
3. Always mix cornstarch with cold water before adding it to the slow cooker to prevent lumps in the sauce.
4. Add the heavy cream near the end of cooking so the sauce stays smooth and doesn’t separate.
5. If using frozen meatballs instead of homemade, cook until they reach an internal temperature of 165°F.