Form the meatballs: Add all the meatball ingredients, including breadcrumbs, onion, milk, ground beef, egg, nutmeg, allspice, salt, and pepper, to a large bowl. Mix well until everything is combined. Use your hands to form small meatballs, about 2 tablespoons of the mixture each. I find it helpful to use a small scoop to ensure uniform size for even cooking.
Sear the meatballs: Heat olive oil in a large braiser over medium-high heat. Once hot, add the meatballs in batches if necessary, browning them on all sides. Cook until they have a nice golden crust, which should take about 5 to 7 minutes. Carefully transfer the meatballs to a paper towel-lined plate to drain excess oil.
Mix the sauce: In the same skillet, add chicken broth, heavy cream, Worcestershire sauce, dijon mustard, salt, and pepper. Stir everything well, bringing the mixture to a bubble over medium heat. This step is important as it creates a deeply flavored sauce.
Cook the noodles & finish: Add the pasta to the bubbling sauce. Stir often as the noodles cook, ensuring they absorb the delicious flavors. It should take about 10 to 12 minutes, depending on your pasta choice. Once the noodles are cooked through, mix in the parmesan cheese and the seared meatballs. Taste for seasoning, adjusting as necessary. Finish by garnishing with fresh parsley.
