Slow Cooker Meatballs and Gravy

For the gravy:
Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth, bouillon cube and Worcestershire sauce and bring to a simmer. Add the cream. Season with salt and black pepper. Transfer to the slow cooker on low heat.

For the meatballs:
Place all the ingredients (except oil) in a large bowl and mix until combined. Start rolling the meatballs; I make mine small for this recipe so I would say a little smaller than a golf ball.

Heat a large nonstick skillet with the oil over medium high heat. Brown the meatballs on each side; you wont be cooking them through. Remove and set place in slow cooker in gravy.

Cook on low for 4-5 hours. Serve over hot cooked egg noodles.