Prepare: Mince of grate the onion, measure the spices, line a baking sheet with parchment paper and preheat the oven to 375 degrees,F.
Add the ground meat, onions, egg, 1/2 teaspoon ginger, 1 teaspoon nutmeg, cloves, and allspice to a large mixing bowl.
Use your hands or a wooden spoon to gently combine the mixture
Form the meatballs about 1 1/2 inches in size and place them on the parchment-lined baking sheet and bake them in the preheated oven.
While the meatballs are cooking, melt the butter in a large pan over medium heat and whisk in the flour to make a roux (thick paste).
Gradually stir in the broth until the sauce becomes thick; reduce the heat to low and add 1/4 teaspoon ground ginger and 1/4 teaspoon nutmeg.
Remove the meatballs from the oven and drain the fat from them by placing them on a plate lined with a paper towel.
Add the meatballs to the gravy and simmer on low heat for 20 minutes. Stir in the cream and simmer for 5 minutes longer.
Notes
For Dairy-Free Gravy, replace the milk or cream with your favorite nut milk. For Gluten-Free Swedish meatballs, replace the flour with corn starch, tapioca starch or gluten-free flour blend.Store leftover meatballs in the refrigerator for up to four days.Reheat them on top of the stove over low heat.