Another Swedish Meatball or Köttbullar Recipe

Swedish Meatballs or Köttbullar  Unlike the large meatballs in sweet and sour sauce which are often called Swedish; genuine köttbullar  are small meatballs served with alone or with a thin pan gravy and traditionally accompanied by tart, red lingonberries or lingonberry preserves. Serves 4 to 6; Yields two to three dozen meatballs   1/3 cup finely-ground plain breadcrumbs   1/3 cup milk (skim, okay)   1 small yellow onion   1 egg (or egg white)   1 and 1/3 pounds lean ground beef   1/2 teaspoon salt   1/8 teaspoon pepper   1/4 teaspoon allspice   1 tablespoon butter and  1 tablespoon canola oil  or  cooking oil spray For pan gravy:  Butter as needed, up to 1 tablespoon  1 tablespoon all-purpose flour  1 cup beef stock Lingonberry preserves, optional (Red currant preserves or whole-berry cranberry sauce can be substituted)   Soak bread crumbs in milk for 5 to10 minutes until the liquid is  absorbed. Peel and quarter onion. Finely dice onion in a food processor. Add the egg,  meat,  soaked bread crumbs and  seasonings. Pulse  until thoroughly blended.   Shape meat mixture into small balls, less than an inch in diameter; if the mixture sticks to your hands, wet them with cold water. Heat the frying pan and add butter and oil. Saute meatballs in 2 or 3 batches, shaking pan frequently to keep meatballs from sticking. Drain on paper towels  and keep warm.    Alternatively, meatballs can be placed on a greased or non-stick broiler pan or rimmed cookie sheet. Broil for several minutes, then drain on paper towels. Use another, deeper pan for gravy.    To make the pan gravy,  scrape off and discard any browned bits of meat that may be sticking to pan after the meatballs are done. (If less than 1 Tablespoon fat remaining in pan, add butter to compensate.) Add the flour, stirring with a fork until brown. Quickly add stock and bring to a boil, stirring constantly with a fork or whisk, until gravy thickens. Remove from heat and serve immediately with the meatballs.