In a large bowl, mix together all meatball ingredients until just combined. Roll into about twenty small meatballs, about 1 to 1 1/2 inches in size. Heat olive oil in a skillet and sauté meatballs over medium heat until all sides are browned and meatballs are cooked through, about 7 to 10 minutes. Remove meatballs from pan.
Reduce heat to medium-low. Melt butter for the sauce and whisk in flour. Cook flour, whisking well, until it turns golden brown, about 5 minutes. Whisk in broth, cream, Worcestershire sauce, Dijon, salt and pepper, and stir until the sauce is well combined. Bring sauce to a simmer and add meatballs back to the skillet.
Serve immediately over egg noodles with crepes and lingonberry jam, rye brod with spread and cucumber slices, boiled egg, beets and fruit.