Sure--take the usual ratio of milk/egg/crumbs (I prefer fresh crumbs over dried--that ratio differs 2 fresh to dried) to your choice of meat (I prefer Sam's 10% fat ground beef plus some fresh pork, but you can use regular GB with some ground turkey or veal)
The key is using 2 pounds meat with minimum 2 tsp allspice. Some people use nutmeg--which i like a little grating of fresh to add--but it's the spice that makes them Swedish (or Scandahoovian). I recommend
Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides to search for great recipes all the time. Take care to read the reviews because there are some really whack changes in recipes...
I bake my meatballs for just 20 minutes total 350 degrees-then freeze them solid on a tray-put them in a ziploc freezer bag and reheat as needed. If you're making them fresh and want to drippings to make with cream for sauce, then saute them. I really like the little 1 inch ice cream scooper to make them, too.
Great sauce is 1/3 cup packed brown sugar, 1/4 cup vinegar, 2 TBSP oil and 2-3 TBSP dijon mustard--simmer a few mins--yum.