A recipe from Sweden modified for today's culinary culture. Keeping to the true flavor and techniques in the book, this is a recipe for anyone and good enough to be included on this site.
Soak bread crumbs in milk for 10 minutes
Meanwhile saute the onions in 1/2 the butter over medium heat until onion is light brown
Mix the meat with the spices, egg, breadcrumbs and onion. NOTE: I forgot to add the onion and instead used the onion in the sauce and it was awesome. So if you don't like onion in the meatballs, just leave them in the pan.
Form into small balls. I used a cooking scooper then divided htem in half. This made them much easier to keep similar in size. NOTE: The meatball mixture will be moist, but not so much you can't form a ball.
Add the remaining butter to the frying pan to melt over medium heat
Add the meatballs and roll them so they are coated with the butter on all sides (I found this to help)
Slightly brown the meatballs on all sides. This involves using a spoon or other utensil to turn them as they cook. I found a spoon was easiest to use.
When browned on all sides, coat the meatballs in the pan with the flour and cover and cook for 5 minutes.
Add the 1/2 cup of rich milk, cover and cook another 5 minutes.
Make sure meatballs are cooked all the way through, if not continue cooking.
Enjoy and serve warm with sauce.