To make the meatballs: Put bread crumbs in a large bowl. Heat 2 tablespoons butter in a skillet over medium heat. Add onion, garlic, allspice, 2 teaspoons salt, and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes.

Brush a baking sheet with vegetable oil. Roll meat into 1 inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Bake meatballs for about 20 minutes or until cooked through.

To make the gravy: Melt 2 tablespoons butter in a large skillet over medium heat. Add flour and cook, whisking, until smooth. Whisk in beef broth and 1 teaspoon Worcestershire sauce and bring to a simmer

 Add heavy cream and meatballs. Reduce heat to medium low and simmer until the gravy thickens, about 10 minutes. Season to taste with salt and black pepper. Transfer to a serving dish and sprinkle with the parsley, if desired.