Add ground meat to large bowl
Mix together panko and half and half and let soak for 5 minutes
Add soaked breadcrumbs, egg, and seasonings to ground mix and use hand to mix until just combined
Heat 1 tablespoon of butter and olive oil in skillet or multi-cooker
Form meat mixture into ping pong sized balls and place in single layer in skillet
Brown on each side for about 2 minutes then transfer to slow cooker
Add broth, cover and cook on low for about 6 hours or high for about 3
Heat remaining 4 tablespoons of butter in skillet
Whisk in flour until smooth
Slowly pour in broth from the slow cooker and continue to whisk
Add in preserves and sour cream and bring to a simmer while continuing to whisk until sauce thickens, about 5 minutes
Cook noodles according to package directions
Serve meatballs with noodles and sauce and garnished with parsley if desired