This is better with ground pork added but can be done just with beef, although my friends in Sweden think that is a bad idea, and having tried it both ways I tend to agree. But in a pinch, use just the beef but it will be better with ground pork (I've even thrown a pork chop in the food processor in a pinch).
Swedish Meatballs - as taught to me by my Swedish friend
Beef 2/3rds of meat (for example 2 pounds)
Pork 1/3rd of meat (for example 1 pound pork to 2 pounds of beef)
Bread crumbs 1/3 of total mixture
Cream (apx 1/4 to 1/2 cup to soften bread crumbs)
1 to 2 tsp salt (to taste)
1tsp to 1tbspn of nutmeg (to taste, some people like lots others not so much)
1 onion or dried onion flakes
To make these, first and most important, if using raw onion chop very fine (or mince in food processor) then either satuee in butter or steam/simmer in a bit of water. Swedes use both methods to soften and take out the "raw" taste. I prefer satuee and have used olive oil myself though most Swedes would not. Most of the time I avoid the problem by using dried onion flakes, of which we have lots.
While your preparing the onions, spread your white breadcrumbs (home made is best and without crusts if you can) into a bowl and add the cream or milk to soften.
Now, place your 2/3 beef 1/3 pork in a large bowl, add salt and nutmeg, drop in cooked or dried onions and the soaked bread crumbs. Wash your hands and mix together well.
My family likes them best if you finish this off with trips through the food processor to get everything even. This make meat balls almost identical to the ones they sell on Swedish street corners and cafe. If you don't have one, you can just mix very well by hand, but you will not have as smooth a meat ball. Its a matter of taste and Swedes do them both ways.
Important, do not add anything but salt and nutmeg. Swedes sometimes add a bit of clove, but most do not. Anything else added may make a nice meatball but it is not a real "Swedish one" per my Swedish friend and she does professional food catering in Sweden.
Now comes your next choice. If you are a hurried Yank like myself, you can form little balls by hand, spread olive oil on a cookie sheet and cook your meat balls in a hot oven for 20 to 30 minutes depending on the size of the meatball. I start with a high temperature to brown them and sometimes turn it down towards the end. About 400 to 450 degrees (200 to 220) to start, then down to 350 (160).
The proper Swedish ways, as my horrified friend informed me when I got out the cookie sheets, is to stand lovingly at the stove with your cast iron skillet. Use butter or cookie oil (I use a combination) and cook the meat balls about 12 at a time. Keep the cooked ones warming in a low oven in a covered pan.
I have to admit the proper version does make a better meatball, but its not enough of a difference for me to do this very often (at least for my California based taste buds). I have yet to try the Swedish fast food solution, which is to deep fry the meat balls in a fryer (I think they make them ahead of time in an industrial oven first). They taste good while walking on a brisk Swedish fall afternoon in Stockholm, but I see this version as an alternative to the ever present Swedish hot dog, i.e. nice for fun but still junk food. Where as the true Swedish meatball is real food.
Finally, make either beef broth (I use older prep stuff from Mountain House or homemade) white sauce with nutmeg or brown gravy. All three are traditional and serve with mounds of mashed potatoes. DH who hates potatoes eats his with crusty white bread, Swedes sometimes eat them with Swedish "Reindeer bread" which is a sort of flat bread from Northern Sweden.
If you use broth, simmer cooked meatballs in broth for five to ten minutes before serving. This is a good idea even if you are using the optional sauces or gravies.
I usually add steamed carrots to the mix, for a full rounded meal.
Finally, these are excellent foods for the busy homemaker who has time on weekends but works during the week. The Swedes, who had large freezers even before most Americans, make huge batches of these and then freeze them in family sized batches. I do the same thing for emergency dinners.
Just boil your broth on the stove and drop in enough frozen meat balls for each person. If you want to keep them separated, freeze upon on a cookie sheet over night, then collect frozen balls the next morning and place in a sealed freezer bag. That trick works with all sorts of small food items, from ravioli to frozen plums.
I hate most ground meat recipes but I love these meatballs and so does my family.
And you can use the same basic process to make Italian ones, just vary the spices and the same thing with lamb and garlic balls.
expatriate Californian living in rural Ireland with husband, dogs, horses. garden and many, many cats
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I found this recipe in Taste of Home magazine and it has become a regular on our menu. The recipe says 4 servings, but it is really more like 6. At least for us it is. 
You can add a bit more rice to extend it further without really hurting the outcome of the recipe. Make sure you cook the rice first. 
