📖 Instructions

1. First things first, preheat your oven to 350°F (175°C). This will make sure your meatballs are perfectly cooked through without drying out. Trust me on this one!
2. Next up, finely chop 1 medium yellow onion. Seriously, finely! The smaller the pieces, the better they'll blend into the meat mixture. Think 'minced' not 'chopped'.
3. In a large mixing bowl, combine the ground meat, chopped onion, 1 cup of breadcrumbs, 1 large egg (lightly beaten), 1/4 cup milk or cream, and 1 tsp of salt. Season generously with freshly ground black pepper. Now, here's the secret ingredient: add a pinch of mace! It adds a wonderful subtle spice that really elevates the flavor. Don't be afraid to experiment with the amount – you'll find your perfect balance.
4. Now, get your hands dirty! Mix everything together really well. Make sure the meat mixture is evenly combined. Don't be shy with the mixing; the more thorough you are, the better your meatballs will turn out.
5. Once everything is nicely incorporated, gently roll the meat mixture into small balls, about 1 inch in diameter. Try to make them as uniform in size as possible so they cook evenly. If you have a meat grinder, you can save time and energy by grinding the meat mixture first.
6. Lightly grease a baking sheet. Arranging your meatballs on the sheet, making sure they aren't too crowded. You want them to have enough space to cook properly.
7. Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and lightly browned. Use a meat thermometer to check the internal temperature; they should reach at least 160°F (71°C).
8. While the meatballs are baking, prepare the gravy. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of all-purpose flour and whisk continuously to create a roux. You want this mixture to be smooth and free of lumps. Don't rush it, or you might end up with lumpy gravy, and nobody wants that.
9. Gradually whisk in 2 cups of beef broth. Continue to whisk constantly until the gravy starts to thicken. It should have a nice consistency. If it's too thick, add a little more broth; if it's too thin, simmer it for a few more minutes.
10. Once the meatballs are cooked, add them to the saucepan with the gravy. Simmer everything together for another 5-10 minutes, allowing the meatballs to absorb the flavors of the gravy. This is where the magic happens!
11. Finally, serve the Köttbullar with the gravy, and any of your favorite side dishes. Enjoy your culinary masterpiece!