Step 1

Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil, spray with non-stick cooking spray.

Step 2

Add bread crumbs, nutmeg, allspice, cardamom, 1 tsp salt (or to taste), 1/2 tsp pepper to a large mixing bowl. Pour in milk and toss with a fork, let rest while sautéing onions.

Step 3

Melt 1 Tbsp butter in a 12-inch skillet over medium heat. Add onions and saute until softened and slightly golden brown, about 6 minutes, while adding garlic during the last 30 seconds.

Step 4

Add beef and pork to bread crumb mixture along with egg yolks and onion mixture. Gently toss mixture to evenly distribute ingredients.

Step 5

Scoop dough out 1 oz at a time (using either a medium cookie scoop or nearly 2 tbsp each) and shape into balls. Transfer to prepared baking sheet spacing evenly apart.

Step 6

Bake in preheated oven until cooked through (center should register 160 degrees on an instant read thermometer), about 18 - 22 minutes.

Step 7

Meanwhile in same skillet used to saute onions melt remaining 3 1/2 Tbsp butter over medium-heat. Add flour and cook and whisk until golden brown, about 2 - 3 minutes.

Step 8

While whisking, slowly pour in broth and cream. Add in Worcestershire sauce, season with salt and pepper to taste.

Step 9

Bring to a simmer over medium-high heat whisking constantly. For a thicker consistency simmer over low heat for a few minutes.

Step 10

Add meatballs to warm sauce and toss, sprinkle with parsley. Serve warm with egg noodles or mashed potatoes and lingonberry jam if desired.