Add the panko bread crumbs to a large bowl and set aside.

In a skillet over medium heat, melt the butter.

Add the finely chopped onion, salt, pepper, allspice, and nutmeg and cook for about 5 minutes. Stir often.

Add the minced garlic and cook for another 2 minutes.

Turn the heat down to low/medium, and add the milk. Stir everything together and bring it to a simmer.

Once the onion mixture has come to a simmer, pour it from the pan into the bowl of panko bread crumbs and stir everything together. The mixture will be very thick. Set this bowl aside to cool.

In a separate extra large bowl, add the eggs and beat them.

Then add the ground beef, ground pork, and cooled onion mixture. Mix everything together.

Form about 30 balls and then chill them in the refrigerator for 30 minutes.

Once the meatballs are done chilling, in a large skillet over medium heat, heat up the oil.

Add the meatballs to the skillet in batches and cook them until they are browned on all sides, about 15 minutes.

Transfer the meatballs to a dish and set them aside.

Cook the pasta al dente according to the directions on the box, drain it and add it to a 9 x 13 oven safe baking dish.

Preheat the oven to 375 degrees F.

Place the meatballs into the baking dish, nestling them into the pasta.

In a large skillet on medium heat, melt the butter.

Add the flour, stirring constantly, for about 2 minutes.

Stir in the beef broth, water, Worcestershire, salt and pepper and bring it to a simmer. Stir often.

Reduce the heat to low/medium, and add the parsley and heavy cream. Stir everything together constantly and cook it until it thickens, about 10 minutes.

Carefully pour the sauce over the meatballs and pasta.

Bake the Swedish meatballs, pasta, and sauce in the preheated oven for 30 minutes.