• Preheat broiler.
• Line a baking sheet with aluminum foil and spray with non stick spray.
• In a large bowl mix together ground beef, eggs, breadcrumbs, onion, garlic, and salt and pepper until combined.
• Using a spoon or your hands scoop out a small amount and roll into approx a 1 inch ball.
• Press small cube of cheese into the center of each meatball and cover cheese with meat mixture.
• Add to the baking sheet and repeat with the remaining meatballs.
• Broil for approx 4-6 minutes until browned (they do not have to be fully cooked through).
• Remove from oven and let cool slightly (you can also do these steps a day ahead and store in the fridge).
• Add meatballs to a slow cooker and cover with Manwich Sloppy Joe sauce.
• Cook on low for 3 hours.
• Serve warm in the slow cooker as an appetizer or on add the meatballs and sauce to sub rolls or spaghetti.

• Saute onion in the butter over medium heat until softened, about 5 minutes.
• Add garlic and cook for an additional 2 minutes.
• Turn heat down to medium low and whisk in milk, Worcestershire, allspice, nutmeg, salt and white pepper and bring to a simmer then remove from heat.
• Place bread cubes in a bowl and pour onion mixture over top. Mix well and let cool.
• Preheat oven to 400 degrees.
• Mix cooled bread-onion mix into beaten egg, ground pork, and ground beef.
• Shape into 1 inch meatballs and place on two greased baking sheets, 5 across and 6 rows total.
• Bake for 20 minutes, or until cooked through.
• Serve topped with gravy, garnished with parsley and with a side of Lingonberry preserves (found at Ikea) and mashed potatoes.

Gravy :

• In a large skillet, melt butter on medium heat.
• Whisk in the flour slowly and cook until smooth and slightly darkened.
• Add the beef broth, allspice, salt, pepper, and
• Worcestershire sauce and bring to a simmer.
• Reduce the heat to medium low and stir until gravy thickens.
• Stir in sour cream, mix well, and serve warm on top of meatballs.