In large bowl, mix beef, bread crumbs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, the pepper and allspice until well combined. Add milk, Worcestershire sauce and egg. Shape mixture into 12 (2-inch) meatballs.

In 5-quart Dutch oven, melt butter over medium-high heat. Add meatballs; cook 8 to 11 minutes, gently turning occasionally, just until browned on all sides.

Add broth, whipping cream and remaining 1 teaspoon salt; heat to boiling. Stir in noodles; return to boiling. Reduce heat; simmer 15 to 18 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked and sauce is thickened. Stir in remaining 2 tablespoons parsley.

Expert Tips: For extra Swedish flair, serve with lingonberry jam.

Just keep stirring! This easy one-pot cooks quickly, so don’t forget to stir often to prevent noodles from sticking.