In a bowl, combine the ground beef, panko bread crumbs, ground allspice, ground nutmeg, onion, garlic powder, pepper, salt, eggs, and milk. Mix until thoroughly combined. I use my hands.
Shape the meat mixture into 40 small meatballs.
In a large 13” skillet over medium-high heat, heat some olive oil and butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
To make the gravy, melt the butter in the skillet. Whisk in the flour and sauté until it turns brown, whisking continuously.
Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce, Dijon mustard, salt, black pepper, and chopped fresh parsley and simmer until it starts to thicken.
Add the meatballs back to the skillet and simmer for a couple minutes.
Serve over mashed potatoes or buttered egg noodles.
