Preheat oven to 350 degrees.

In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands), or you can use a small cookie scoop and form into balls and place on a lightly oiled baking tray. Leave space in between each meatball so it can properly brown.

Bake for 15 minutes or until golden brown.

Remove meatballs to a bowl and set aside.

Scrape all the pan juices from the baking tray to a skillet over medium high heat and add 1 tablespoon of butter if you need so you have about 4 tablespoons of oil in the skillet. Sprinkle flour over use a whisk to mix well and allow to cook for a minute. Add cardamom, allspice, ginger, salt and pepper and cook for 30 seconds and add beef broth and stir well to combine. Allow to come to a boil and simmer for 3 minutes. Add cream and allow to cook until the sauce has thickened and coats the back of a spoon, about 5 minutes. Taste for seasoning.

Add meatballs to reheat and serve.

Garnish with chopped parsley.

TIP: To make sure you have the correct seasoning in the meatballs, make a little patty and fry it so you can taste the seasonings and add more as necessary before you continue the whole batch.