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.
These can be served as an appetizer, just roll into smaller meatballs.
You can cook the sauce in a pan separately if you'd like and your over meatballs in slow cooker.
Sauté some onions, peppers, and/or mushrooms and place them in the pot with the meatballs.
These can be served over lots of things such as rice, noodles, you can eat plain or whatever you love, the possibilities are endless.
This recipe can easily double this recipe to serve more people.
If you don't have panko breadcrumbs, regular can be substituted.
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.