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Instructions
Spray the slow cooker with non-stick cooking spray then place the frozen meatballs in the bottom of the slow cooker.
For the sauce, melt the butter in a medium skillet over medium-high heat. Add the flour and whisk to create a paste.
Slowly stir in beef broth and heavy cream.
Stir in the Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Bring to a simmer until the sauce starts to thicken. Season with salt and pepper to taste.
Pour the sauce over the meatballs.
Cover and cook the meatballs for 2 hours on high, or low for 4 to 5 hours.
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