In a large mixing bowl, combine the first 7 ingredients.
Mix well with your hands and form into small balls.
Place meatballs in the bottom of the slow cooker.
Top with the next 5 ingredients (bouillon cubes, water, allspice, nutmeg and Worcestershire)
Cook on high for 4 hours (or medium for 6, low for 8).
In a medium sauce pan, melt butter over medium heat.
Add the flour and whisk to blend well.
Add the milk. Stirring often, wait until the sauce bubbles and thickens.
Add the sauce to the slow cooker. Whisk it a bit to get rid of any lumps.
Add the uncooked pasta and cook for another 20 minutes.
Stir in the sour cream.
Serve and enjoy!