Cook bacon in a cold pan over medium heat until fat rendered.

Then add onion to cook in bacon fat. If there's not enough fat, add some olive oil.

When onion is soft and translucent, remove from heat, and allow onion and bacon to cool.

In a large mixing bowl, combine minced pork, beef, garlic, all spice, nutmeg, egg, bread crumbs, cooled onions, bacon, and season with salt and black pepper.

Form meatballs into 1.5 inch balls.

In the same pan that you used to cook the bacon, add 1 tbsp olive oil.

Over medium to medium high heat, cook meatballs until brown on all sizes. You may have to do it in batches.

Remove, and set aside.

Melt butter in pan, and stir in flour. Cook until slightly brown.

Then slowly stir in beef broth with a wooden spoon or whisk until combined.

Add cream, mustard, and worcestershire sauce, and bring to a simmer.

Add meatballs, season with black pepper, and bring to a simmer.

Cover and simmer for 10 minutes.

Serve over cooked pasta, and garnish with parsley.