In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, milk, allspice, nutmeg, salt, and pepper until uniform.

Form the meat mixture into small meatballs, approximately 1 inch in diameter.

Heat butter in a large Dutch oven over medium-high heat. Sear the meatballs in batches until browned on all sides, then remove and set aside.

Add the minced onion to the residual fat in the pot and sauté for 5 minutes until translucent.

Deglaze the pot with beef broth, stirring to incorporate the fond from the bottom.

Stir in the Worcestershire sauce and Dijon mustard, then bring the liquid to a rolling boil.

Add the egg noodles to the boiling broth and cook for 5 minutes.

Return the browned meatballs to the pot and simmer for an additional 4 to 5 minutes until the noodles are al dente and meatballs are cooked through.

Reduce heat to low, stir in the heavy cream and fresh dill, and cook for 1 minute without boiling.

Garnish with additional dill and serve immediately.