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Soak the bread crumbs in the milk in a large bowl for about 10 minutes.
Mix in meat, onion, egg, allspice, salt and pepper until well combined.
Refrigerate for an hour or so, to help firm it up.
Form meatballs smaller than a golf ball, using 1-2 tablespoons of meat per ball.
Heat a large cast iron casserole over medium high heat.
Melt a small amount of butter or oil in the pan and add some of the meatballs, being sure not to overcrowd them.
Continue to cook until they are evenly brown on all sides then remove each bath to a platter as you fry the next batch.
Once you are done the last batch, add broth, whipping cream and 1 sp salt to the casserole and heat to boiling. Stir in egg noodles and meatballs then reduce heat to a simmer.
Simmer the sauce 15 to 18 minutes, stirring occasionally, until pasta is cooked and sauce is thickened.
Serve with Wild Lingonberry Sauce. (You can usually find it in the European section at the grocery store or simply stock up at Ikea on your next visit.)