Preheat oven to 375˚F.

Place the crumbled bread and milk into a large mixing bowl, stir together and allow the mixture to sit.

As the bread soaks up the milk, melt 2 tablespoons butter into a sauté pan, over medium high heat. Add onions and garlic and sauté for 3 to 4 minutes or until onion begins to get translucent.

Remove from heat and add to the bread and milk mixture. Let mixture cool, about 5 minutes.

Add the beef, pork, egg, salt, pepper, allspice, and nutmeg to the mixing bowl and thoroughly mix together.

Form 2 teaspoon sized meatballs and place them onto a baking sheet, ½ inch apart, then bake meatballs for 10 to 12 minutes or until they have just cooked through.

Place potatoes into a large pot and fill with enough water to cover the potatoes. Place over high heat and bring to a boil. Continue to boil until potatoes are fork tender, 10 to 15 minutes. Remove potatoes from heat and drain. Add butter and cream to the potatoes and season with salt and pepper.

Using a potato masher (or hand mixer) mash potatoes until you get your desired consistency. Adjust seasonings. Cover and set aside.

Melt butter in a saucepan over medium heat and whisk in flour. Continue to whisk for about 1 minute to remove the raw flour taste.

Slowly whisk the beef broth into the mixture, making sure to whisk out any lumps. Season with salt and pepper. Allow the gravy to simmer and thicken enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove from heat and stir in the cream, if using.

Add meatballs to gravy and toss together. Scoop and spread mashed potatoes onto a large platter and top with gravy covered mini meatballs. Ladle extra gravy over the top and finish with fresh parsley.