In a small bowl, soak the breadcrumbs in milk for a few minutes until softened. In a large bowl, combine ground meat, soaked breadcrumbs, chopped onion, garlic, egg, salt, pepper, allspice, and nutmeg. Mix gently until just combined—avoid overmixing.

Form small bite-sized meatballs, about 1 inch in diameter.

Heat butter in a skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned and cooked through (about 8-10 minutes). Remove and drain on paper towels.

Boil the cubed potatoes in salted water until tender (about 15 minutes). Drain well.

Mash the potatoes with butter and milk until smooth and creamy. Season with salt and pepper to taste. Let cool slightly.

In the same skillet used for meatballs, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly golden (this is the roux).

Gradually whisk in beef broth until smooth, then add cream and Worcestershire sauce.

Simmer gently until thickened, about 5 minutes. Season with salt and pepper.

Using a small spoon or piping bag, place a dollop (about 1 tablespoon) of mashed potatoes onto mini appetizer spoons, small plates, or bite-sized serving cups.

Top each mashed potato mound with one Swedish meatball.

Spoon warm gravy generously over the meatball and potatoes.