In a large bowl mix regular bread crumbs together with garlic, salt, black pepper, nutmeg, white pepper, all purpose seasoning,Worcestershire sauce and milk. Keep aside for 1-2 minutes.

Add the chopped onion, ground beef and dill and mix just until combined. Don't overmix!

Use an ice cream scooper to scoop  meat  and roll each scoopful  of meat into a ball, using your hands. This method guarantees that meatballs will be of the same size.

Heat 2 tbsp of vegetable oil in a large non stick pan. Cook meatballs for  5-6 minutes, about 2-3 minutes per side over high heat until  browned but not cooked through. If your pan is small to accommodate all the meatballs, fry them in batches.

Transfer meatballs into the crockpot and add all the ingredients for the sauce except flour ( beef stock, cream, black pepper, salt, soy sauce, Dijon mustard and nutmeg).

Cover and cook on "LOW" 4 hours or on "HIGH" 3 hours.

Once the meatballs have cooked, add the flour mixture ( mix 3 tbsp. of flour with 3 tbsp. of water). Cover and cook on  "HIGH" 30 minutes or until the sauce thickens.

Adjust salt and pepper to your liking.

Serve with mashed potatoes, homemade pasta, steamed broccoli or roasted asparagus.