Step 1

Preheat your oven to 350º F

Step 2

Place the bread and cream in a small bowl, mix, and let stand about 10 minutes until absorbed.

Step 3

Melt the teaspoon of butter in a large, shallow skillet and cook the onion for approximately 10 minutes, until lightly browned. Transfer browned onion to a large mixing bowl and add the meats, brown sugar, salt, spices, and egg, then mix until nearly combined. Add the moistened bread and mix gently until combined.

Step 4

Melt the tablespoon of butter in the skillet over medium heat. Form meatball mixture into 1 1/2 tablespoon-sized balls and cook in batches until the outsides are evenly browned, approximately 5 minutes. The meatballs will still be pink inside. Transfer to a baking dish when browned and add more butter to the skillet as needed to cook all of the meatballs.

Step 5

Pour 1/4 cup of broth into the baking dish, cover with foil, and bake for 40 minutes, until the meatballs are fully cooked and tender.

Step 6

Transfer meatballs to a serving dish and pour gravy over (recipe follows).

Step 7

After making the Swedish meatballs, transfer their drippings to a saucepan over medium heat. Whisk in flour and cook until light gold in color, then slowly pour in stock while whisking constantly.

Step 8

Simmer the gravy until thick, about 5 minutes, stirring regularly. Add salt and pepper to taste.

Step 9

Just before serving the meatballs, stir in the sour cream.

Step 10

Serve warm with mashed or boiled potatoes, lingonberry sauce and Swedish cucumber salad.