Grate the onion using a standard box grater and place it in a bowl with the chopped bread. Mix well; the onion juice should make the bread soggy. If it’s not soggy, add a splash of milk. Let this sit for a minute.

In the same bowl, add the remaining meatball ingredients except for the oil. Mix everything well.

Using a tablespoon or an ice cream scooper, dollop the mixture onto your work surface to measure out heaped tablespoons. You should get about 25 to 30 meatballs. Roll them into shape.

Heat the oil in a skillet over medium-high heat. Brown half of the meatballs for about 3 minutes and then remove them onto a plate. Repeat with the remaining meatballs.

Pour off excess oil from the skillet, lower the heat, and add butter, letting it melt. Stir in the flour and cook for about a minute.

Gradually add about 1/4 of the beef broth, stirring it in until it thickens. Then, add the remaining broth while mixing until it’s lump-free.

Once the mixture is simmering, return the meatballs and any juices from the plate into the skillet.

Cook at a rapid simmer for 8 to 10 minutes until the liquid thickens into a thin gravy. Stir occasionally.

Add cream, simmer for another 2 minutes, then remove from heat.

Serve the meatballs over mashed potatoes or cauliflower mash, and add a dollop of lingonberry jam for an authentic taste!