This recipe comes from the book "Savoring The Seasons of the Northern Heartland", written by Beth Dooley and Lucia Watson.  My favorite way to serve them is with the meatballs and gravy over egg noodles.  Completely droolworthy, you betcha!    If you wish to serve them traditionally, 86 the noodles and opt for sides of boiled new potatoes, lefse, and brown butter.  If you don't want to fork around with making meatballs, make a Swedish Meat Loaf by packing the mixture into a 9-inch loaf pan and baking at 350 degrees for about 50 minutes.
 
SWEDISH MEATBALLS
Serves 8
 
1 pound pork sausage
1/2 pound ground beef
1/2 pound ground veal
2 slices white bread
1/4 cup milk
2 eggs
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
Salt and freshly ground pepper to taste
Butter or vegetable oil for frying
 
Gravy
2 tablespoons butter
2 tablespoons unbleached all-purpose flour
1 teaspoon Dijon mustard
2 cups homemade dark stock or low-salt canned beef broth
 
In a large bowl, mix together all of the ingredients except the butter.  (It's best to use your hands to do the mixing.)  Shape into small meatballs.  Then heat the butter in a large skillet set over medium-high heat and gently brown the meatballs on all sides.  Place them on a heated platter in the oven to keep warm.
 
To make the gravy, blot the grease from the skillet.  Add the butter and melt over low heat.  Stir in the flour and cook about 1 to 2 minutes, or until brown and bubbly.  Stir in the mustard.  Slowly stir in the stock and cook until the gravy is thickened and does not taste "floury."  Put the meatballs back into the skillet, cover, and cook over very low heat for about 10 minutes.