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PdfPour milk in a large bowl, stir in crumbs, and let soak for a few minutes.
Combine meat, eggs, onion, parsley, salt and allspice with the soaked bread crumbs. Stir until well combined. They will be a wet meatball.
Shape into 36 small balls (or less but large if desired), and cook of in a pan until all meat is cooked through, drain fat into a separate bowl and take out meat balls.
Add 1 Tbsp of the fat that was drained back into the pan with the flour and cook for 2-3 minutes or until the flour begins to smell toasty. Begin adding ⅓ of the broth into the pan and mix thoroughly, then repeat with the other ⅔.
Put the meatballs back into the pan with the gravy, heat meatballs through (if they were cold). Then serve.