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Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs and combine with milk. Stir and let sit for a few minutes (*If you don't have a food processor, you can soak the bread chunks and then mash into fine crumbs)
Stir together soaked bread, beef, pork, onion, eggs, garlic, Italian seasoning, salt, and pepper in a large bowl just until combined -- don't overmix.
Shape meat into 1-1.5" balls and place 1" apart on baking sheet. (I get about 30-35 1.5" meatballs)
Bake at 425 degrees Ffor 10 minutes, or sear in a hot skillet with a drizzle of oil, just until browned on the outside. This keeps the meatballs from falling apart in the slow cooker, and keeps the sauce from getting too fatty!
Place in a 3-4 quart slow cooker (*At this point, once cooled, you can freeze up to 3 months for a variety of uses).
Stir together broth, heavy cream, corn starch, Worcestershire sauce, garlic, parsley, salt, thyme, pepper and nutmeg. Pour over meatballs in slow cooker.
Cook on low until cooked through and sauce has thickened -- about 3-4 hours on low or 2 hours on high.
Serve with sauce over mashed potatoes or egg noodles.