In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, chopped onion, parsley, garlic powder, allspice, salt, and pepper. Mix well until uniform.

Roll the mixture into meatballs, about 2 spoonfuls each. Lightly coat them with oil if needed.

In a large skillet, heat oil over medium-high heat until it sizzles.

Add meatballs and cook until browned on all sides, about 7-8 minutes. Stir gently to prevent breaking. Remove from skillet and set aside.

Make the Cream Sauce: In the same skillet, melt the butter over medium heat.

Stir in flour and cook until it bubbles and thickens.

Gradually whisk in beef broth and heavy cream, stirring constantly for about 1 minute until smooth.

Add Dijon mustard and Worcestershire sauce. Season with salt and pepper.

Return the meatballs to the skillet, coating them in the sauce.

Cover and cook over medium heat for about 5 minutes or until meatballs are cooked through (internal temperature should reach 165°F (74°C)).

While cooking meatballs, place peeled and diced potatoes in a pot of salted water.

Boil until tender, about 10-15 minutes.

Drain and mash with butter, milk, salt, and pepper until smooth and creamy.

Bring water to a boil in a pot over medium-high heat.

Add the green beans. Cover and steam for 5-7 minutes until tender but crisp. Season with salt and black pepper.

Serve Swedish meatballs over mashed potatoes, garnished with fresh parsley with steamed green beans, lingonberry jam, milk and a cupicake for dessert!