• Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs and combine with milk. Stir and let sit for a few minutes (*If you don’t have a food processor, you can soak the bread chunks and then mash into fine crumbs)
• Stir together soaked bread, beef, pork, onion, eggs, garlic, Italian seasoning, salt, and pepper in a large bowl just until combined — don’t overmix.
• Shape meat into 1-1.5″ balls and place 1″ apart on baking sheet. (I get about 30-35 1.5″ meatballs)
• Bake at 425 degrees Ffor 10 minutes, or sear in a hot skillet with a drizzle of oil, just until browned on the outside. This keeps the meatballs from falling apart in the slow cooker, and keeps the sauce from getting too fatty!
• Place in a 3-4 quart slow cooker (*At this point, once cooled, you can freeze up to 3 months for a variety of uses).

Swedish Meatball Sauce

• Stir together broth, heavy cream, corn starch, Worcestershire sauce, garlic, parsley, salt, thyme, pepper and nutmeg. Pour over meatballs in slow cooker.
• Cook on low until cooked through and sauce has thickened — about 3-4 hours on low or 2 hours on high.
• Serve with sauce over mashed potatoes or egg noodles.