I am surprised the Swedish meatballs don’t contain allspice or nutmeg!
I’m making turkey Swedish meatballs tonight, with allspice, nutmeg, onion powder and green onion.
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This is a good one from ATK. I have in my notes that it yields 24 scant 1/4 meatballs. I poached in a hot oven in the sauce.
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For my most recent meatballs, I used the air fryer to brown them before simmering in the sauce. It worked out very well. 400F for just 10 minutes or so.
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I also do the browning the in a very hot Convection Oven(550F+). Especially when there is a large Quantity involved.
Meatballs around the world. Here are are a number of versions which have made it in to our rotation (NYT links are gift links and should be accessible):
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Oh, yum! Def gonna try.
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Julia Turshen’s merguez may be similar in flavor to the Moroccan meatballs you linked, really tasty (The yogurt dip is worth making just for itself) I’ve used ground turkey or beef; lamb comes closest but the only lamb I can usually get my hand on is too fatty.
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I think our taste buds are aligned. 
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Always add some minced sea cucumbers.
Adds lightness and moisture.
At our house it’s zucchini, shallots (or onions) and/or parsley - for the same reason.
