In a large bowl, place all of the meatball ingredients except for the oil. Mix together well, roll into 2 tablespoons sized balls. In a large skillet over medium heat, fry the meatballs in the vegetable oil until golden brown on all sides.
Place meatballs in the slow cooker, drain any oil on a paper towel first. Whisk together the beef stock, Worcestershire sauce, dijon, salt, and pepper. Pour over the meatballs. Cook on low 4-6 hours or until meatballs are cooked through or until the desired tenderness.
Take meatballs out and set aside. Add the sour cream and heavy cream, whisk to combine. In a small bowl mix together the cornstarch and water. Whisk cornstarch slurry into the sauce. Cook on high uncovered for 15 minutes until thickened*. Taste, adjust seasoning if necessary. Place meatballs back in the sauce to keep warm.
*Alternatively, you can pour the sauce into a small pot over medium heat. Whisk in the cornstarch slurry once the sauce comes to a simmer. Continue to whisk until sauce thickens, about 2 minutes.
Slow Cooker Swedish Meatballs Recipe found on https://thissillygirlskitchen.com/slow-cooker-swedish-meatballs/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.