In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, salt, pepper, nutmeg, and allspice. Mix until well combined.
Shape the mixture into 1-inch meatballs and set aside.
In a skillet, melt the butter over medium heat. Add the meatballs in batches and brown them on all sides. Transfer the browned meatballs to the slow cooker.
In the same skillet, add the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Pour the beef broth over the meatballs in the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, whisk together the heavy cream, cornstarch, and water in a small bowl.
Pour the cream mixture into the slow cooker and gently stir to combine. Cover and cook on high for an additional 30 minutes, or until the gravy has thickened.
Serve the meatballs and gravy over mashed potatoes, garnished with chopped parsley.
Variations & Tips
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For a lighter version, you can use ground turkey or chicken instead of beef and pork. If you prefer a more robust flavor, add a splash of Worcestershire sauce to the gravy. For a gluten-free option, use gluten-free breadcrumbs and cornstarch. You can also add a touch of Dijon mustard to the gravy for an extra layer of flavor. If you like a bit of heat, a pinch of cayenne pepper can be added to the meatball mixture.
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