Prep the breadcrumb mixture: In a bowl, combine breadcrumbs and milk. Let it sit 5 minutes to soften. Stir in the egg, onion, garlic, salt, pepper, allspice, nutmeg, and parsley.

Mix the meatballs: Add the ground beef and pork to the bowl. Gently mix with your hands until just combined. Avoid overworking the meat to keep the meatballs tender.

Shape: Roll into 1 to 1 1/4-inch meatballs. You should get about 30–36 meatballs, depending on size.

Optional browning: Heat oil in a skillet over medium-high. Brown meatballs in batches for 1–2 minutes per side. You don’t need to cook them through—just get color. This step boosts flavor but can be skipped.

Make a simple roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden. Slowly whisk in beef broth until smooth.

Flavor the sauce base: Whisk in Worcestershire, Dijon, and soy sauce if using. Simmer 2–3 minutes to thicken slightly. Season lightly with salt and pepper.

Load the crockpot: Add meatballs to the slow cooker. Pour the sauce base over the top, making sure all meatballs are coated.

Slow cook: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the meatballs are cooked through and tender.

Finish with cream: Stir in heavy cream. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of broth. If too thin, let it cook uncovered for 10–15 minutes to reduce slightly.

Serve: Spoon over noodles, potatoes, or rice. Garnish with parsley. For a traditional touch, add a spoonful of lingonberry jam on the side.