Bring a large pot of salted water to a boil over high heat.

Add noodles and cook under tender, about 10 minutes.

Drain and set aside.

Meanwhile, combine ground beef, milk, bread crumbs, cloves, allspice, salt and pepper in a large bowl.

Mix gently until well combined.

Form into 2-inch round meatballs.

Heat a large skillet over medium-high heat.

Add oil and heat until hot but not smoking.

Brown meatballs a few at a time (do not crowd) on all sides, about 5 minutes.

Remove to a paper towel-lined plate to drain.

Drain fat from skillet.

Add stock, vinegar, brown sugar, bay leaf and ginger, scraping the bottom to remove any browned bits.

Return meatballs to pan in a single layer.

Cover and simmer 30 minutes.

Mix together flour and melted butter and set aside.

Transfer meatballs to a plate and set aside.

Whisk flour mixture into sauce and cook, stirring frequently, at least 4 minutes, until thickened.

Serve sauce over meatballs on a bed of noodles.