Combine breadcrumbs and milk in a large bowl, letting them soak for two minutes until the mixture resembles wet sand. Add ground beef, egg, minced onion, salt, pepper, and allspice. Mix gently with your hands - overworking creates tough meatballs. Roll into walnut-sized balls, about 24 total.

Heat a large skillet over medium-high heat with a drizzle of oil. Brown meatballs in batches, turning carefully to develop a golden crust on all sides. They don't need to cook through completely - just develop that beautiful color that adds depth to the final dish. Transfer to a plate.

While meatballs brown, cook pasta according to package directions until al dente. Reserve one cup of pasta water before draining - this starchy liquid becomes your secret weapon for perfect sauce consistency.

In the same skillet, melt butter over medium heat. Whisk in flour, cooking for one minute until it smells nutty and loses its raw flour taste. Gradually add beef broth, whisking constantly to prevent lumps. The mixture will bubble and thicken beautifully. Stir in heavy cream and Worcestershire sauce.

Return meatballs to the skillet, nestling them into the creamy sauce. Simmer for 8-10 minutes until meatballs are cooked through and sauce coats the back of a spoon. Add drained pasta, tossing gently to coat every piece. If the sauce seems thick, add reserved pasta water gradually until it reaches perfect consistency.