1 1/2 lb. extra lean ground beef

1/2 lb. extra lean ground pork

1 egg

1 C. mashed potatoes

1/2 C. dry bread crumbs

1/2 C. milk

1 t. seasoned salt

1/4 t. ground cloves

1/4 t. allspice

1/4 t. ground ginger

1/4 t. ground black pepper

1/4 t. nutmeg

1/4 t. brown sugar

1/2 C. flour

1 C. beef broth

1/2 C. heavy cream

1/2 C. fresh chopped parsley

Thoroughly combine all ingredients except flour, beef broth, heavy cream and chopped parsley. Blend well and shape into about twenty-four 1 1/2 inch meatballs. Roll lightly in flour. Place on rack of broiler pan in preheated 400ºF oven for 20 minutes. Drain and place in Crock-Pot.

Pour beef broth over meatballs. Cover and cook on Low for 7 to 9 hours or on High for 2 to 3 hours.

Before serving, carefully remove meatballs to warm platter. Stir heavy cream into broth in Crock-Pot; mix until smooth. Pour sauce over meatballs, then sprinkle with the chopped parsley.

Serves 6-8. Serve over cooked noodles or rice.