In a small bowl, combine breadcrumbs and milk. Let sit for 5-10 minutes until breadcrumbs absorb the milk.

In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, egg, grated onion, garlic, salt, white pepper, nutmeg, and allspice. Mix gently until just combined.

Form the mixture into 1-inch meatballs, wetting your hands slightly to prevent sticking.

Heat 2 tablespoons butter in a large skillet over medium heat. Brown the meatballs in batches, turning to brown all sides, about 2 minutes per side. Transfer to a plate.

In the same skillet, melt 3 tablespoons butter. Add flour and whisk for 1-2 minutes to create a roux.

Gradually whisk in beef broth until smooth. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.

Stir in heavy cream, sour cream, and Worcestershire sauce if using. Season with salt and pepper to taste.

Return meatballs to the skillet, spooning gravy over them. Cover and simmer for 10-15 minutes until meatballs are cooked through.

Meanwhile, cook egg noodles according to package directions. Drain and toss with a bit of butter.

Serve meatballs and gravy over buttered egg noodles, garnished with chopped parsley and a side of lingonberry jam.