Homemade Swedish Meatballs

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Prepare: Mince or grate the onion, measure the spices, line a baking sheet with parchment paper and preheat the oven to 400°F.
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Add the ground meat, onions, egg, 1/2 teaspoon ginger, 1 teaspoon nutmeg, cloves, and allspice to a large mixing bowl.
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Use your hands or a wooden spoon to gently combine the mixture - to keep the meatballs tender, don't over mix them.
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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. Until they are cooked through - about 20 minutes.
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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).
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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.
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Remove the meatballs from the oven and drain the fat from them by placing them on a plate lined with a paper towel.
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Add the meatballs to the gravy and simmer on low heat for 20 minutes. Stir in the cream and simmer for 5 minutes longer.