In a bowl, soak the crumbled bread in the milk. Saute the chopped onion in 1 Tbsp of butter until soft and lightly browned. Add to the bowl with the meat, salt, allspice and eggs. Beat well with a wooden spoon or with an electric mixer. Chill for 15 minutes
With hands dipped in cold water form small balls and brown them in the rest of the butter in a skillet, turning them often. Remove from the skillet and set aside. Keep the drippings on the skillet
Preparing the sauce:
In the same skillet you use to cook the meatballs, stir in flour and cook in the drippings briefly. Add the broth or water, and the heavy cream, and cook until the sauce thickens. Add the meatballs to the sauce, cover and let simmer for 15 minutes. Add salt to taste
Serving:
Serve with lingonberries (if you have some) and boiled potatoes