In a large mixing bowl, combine ground beef, bread crumbs, chopped onion, minced garlic, beaten egg, salt, black pepper, allspice, and parsley. Mix until well combined.

Shape the mixture into small balls, about 1 inch in diameter.

Place the meatballs on a baking sheet and refrigerate for 15 minutes to firm up.

In a skillet, heat a tablespoon of butter over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 8-10 minutes.

Remove the meatballs from the skillet and set aside.

In the same skillet, melt the remaining butter. Whisk in the flour and cook for 1-2 minutes until golden.

Gradually whisk in the beef broth, stirring constantly until the mixture thickens.

Stir in the heavy cream, soy sauce, salt, and pepper. Bring to a simmer.

Return the meatballs to the skillet and simmer in the gravy for an additional 5-10 minutes.

Serve the meatballs hot with lingonberry sauce and mashed potatoes.