Prep the ingredients per the instructions above.

In a bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and egg. Mix until combined.

Roll the mixture into small meatballs. In a large skillet, heat the olive oil. Add the meatballs and cook, turning continuously until brown on each side and cooked throughout. Remove and set aside.

Bring a pot of salted water to a boil. Cook the noodles per the instructions on the package. Once tender, drain well.

Add the butter and flour to the skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer until the sauce starts to thicken. Salt and pepper to taste. Stir in the lingonberry sauce (if using) until fully combined.

Fill a saucepan with water and bring to a boil. Add the broccoli and cook until vibrant green and tender. Drain well, then season with salt and pepper to taste.

Add the meatballs back to the skillet and simmer until the meatballs are fully cooked.

Toast the bread. Spread with butter if desired.