2 slices stale bread, crumbled
1/2 cup (140 ml) heavy cream
1 lb. (450 g) ground beef
1 egg
1 tablespoon (15 g) brown sugar
1 teaspoon (7 g) salt
1/4 teaspoon (.5 g) allspice
1/4 teaspoon (.5 g) black pepper
1/4 teaspoon (.5 g) nutmeg
1 tablespoon (15 ml) olive oil
3 cups (720 ml) beef broth
1 tablespoon (15 ml) Worcestershire sauce
1/2 teaspoon (1 g) paprika
1 cup (240 ml) sour cream
12 oz. (340 g) egg noodles
In a large bowl, mix bread crumbs and heavy cream; toss and let sit for 5 minutes to soften.
Add ground beef, egg, brown sugar, salt, allspice, pepper and nutmeg to breadcrumbs. Mix thoroughly.
Grease inside of a 6-7 quart slow cooker with 1 tablespoon olive oil.
Separate out rounded tablespoons of mixture, forming into balls with hands. Place balls in bottom of a 6-7 quart slow cooker, separating slightly. Add beef broth, Worcestershire and paprika. Cook on low for 4 hours.
Add noodles to slow cooker and cook 20 more minutes. Stir in sour cream and cook an additional 10 minutes to heat through.