My Swedish friend showed me this recipe, and it’s been our fave way of making balls since!

1. In a skillet over medium heat, sauté the onions in olive oil until translucent, about 5 minutes. Add garlic and cook for another minute, then transfer to a large bowl.

2. To the bowl, add ground beef, eggs, breadcrumbs, milk, salt, pepper, allspice, and nutmeg. Mix until well combined but do not overmix as this can toughen the meatballs.

3. Form the mixture into 1-inch meatballs and place them in the slow cooker.

4. In a medium bowl, whisk together beef broth and flour until smooth. Pour over the meatballs in the slow cooker.

5. Cover and cook on low for 6 hours, or until meatballs are cooked through.

6. In the last 30 minutes of cooking, stir in sour cream, Worcestershire sauce, and Dijon mustard until well combined and cook until everything is heated through.

7. Serve meatballs with a sprinkling of fresh parsley for an added pop of color and freshness.