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Ingredients
1 cup beef broth
1 tbsp Worcestershire sauce- 1 lb ground pork
- 1 lb ground turkey
- ½ cup plain breadcrumbs
2 large eggs- 1 ½ tsp ground allspice
1 tsp onion powder
2 tsp kosher salt
½ tsp black pepper
3 tbsp unsalted butter at room temperature
3 tbsp all-purpose flour
¼ cup sour cream- 1 tbsp lingonberry or red currant jelly optional
- ½ cup fresh flat-leaf parsley chopped
Instructions
- Pour the broth and Worcestershire into a 6-quart slow cooker.
- Mix the pork, turkey, breadcrumbs, eggs, allspice, onion powder, salt and pepper. Roll level tablespoon portions into balls. Arrange them in the cooker, starting the second layer around the outside.
- Cover and cook on high for about 2 hours, until the meatballs are cooked through. Meanwhile, work the butter and flour into a paste and divide it into small pieces.
- Lift the cooked meatballs out with a slotted spoon. Whisk the butter-flour paste into the liquid in batches, then whisk in the sour cream and jelly.
- Return the meatballs to the gravy. Cook uncovered on high for about 30 minutes, until the sauce thickens. Finish with parsley.
Notes
Lift the meatballs out from the edges first and separate any that have stuck together gently.
Adapted from Food Network Kitchen.
