Slow Cooker Swedish Meatballs with Egg Noodles and Green Beans

Finely chop 1/2 medium yellow onion.

In a large bowl, combine 1 pound ground beef, 1/3 cup breadcrumbs, 1/4 cup milk, 1 large egg, half of the chopped onion (reserve the rest), 1/2 teaspoon allspice, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Mix the ingredients gently with your hands until just combined, being careful not to overmix.

Form the mixture into 20-24 meatballs, about 1-inch in diameter.

Spray the slow cooker with non-stick cooking spray or lightly grease with oil.

Place the meatballs in the slow cooker in a single layer if possible.

In a medium bowl, whisk together 2 cups beef broth, 1 tablespoon Worcestershire sauce, and the remaining chopped onion.

Pour the broth mixture over the meatballs in the slow cooker.

Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until meatballs are cooked through (165°F internal temperature).

About 30 minutes before serving, wash and trim 1 pound of green beans, cutting off the ends.

Fill a medium pot with water and bring to a boil. Add 1/2 teaspoon salt to the water.

Add the green beans to the boiling water and cook for 4-5 minutes until tender-crisp.

Drain the green beans and return to the pot. Add 1 tablespoon butter and season with remaining 1/4 teaspoon black pepper. Toss to coat and keep warm.

In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to make a slurry.

When the meatballs are done, carefully stir the cornstarch slurry into the slow cooker.

Cover and cook on HIGH for an additional 15-20 minutes, until the sauce has thickened.

Meanwhile, cook 12 ounces of egg noodles according to package directions. Drain when done.

Once the sauce has thickened, turn the slow cooker to WARM and stir in 1/2 cup sour cream until well combined.

Serve the meatballs and sauce over the cooked egg noodles with the buttered green beans on the side.

Garnish with 2 tablespoons chopped fresh parsley.