Preheat oven to 385°.
Combine all ingredients in a large mixing bowl or the bowl of your stand mixer. Beat ingredients well for 8 to 10 minutes until the meat is light in color and very fluffy. Spray or grease a baking sheet, or use parchment paper. Make meatballs the size of a walnut. Arrange in a single layer on the greased baking sheet. Bake at 385° for 15 to 20 minutes until nicely browned.
If you wish, and if you aren’t worried about the extra calories, the meatballs can be browned in butter in small batches. I never have that much time, or that many extra calories available!
Make a gravy with 2 Tbs. Butter, 2 Tbs. Flour, and 1 ½ cups of rich beef stock. Simmer for five minutes, then add ½ cup cream. Add salt, white pepper, and nutmeg to taste. Add meatballs and simmer gently for a few minutes. Serve with boiled new potatoes or noodles, and lingonberry jam
2 Tbs. Finely minced onion, or 1 Tbs. Freeze dried onion
1 cup cold water
1 teas. Sea salt
½ teas. White pepper
¼ teas. Nutmeg, freshly grated if possible
¼ teas. Ground allspice
1/8 teas. Ground cardamom