To my friend in Massachusetts, here's the recipe. I'm including all that she has written here, but recall the last time I made the gravy, it didn't work out, so be advised of that:

Swedish Meatballs

2 lbs ground Chuck
1 1/4 cups cracker or bread crumbs
1/2 cup minced onion
1 1/2 cups milk
2 eggs
2 tsp cornstarch
NUTMEG, salt and pepper (I think the NUTMEG is what makes all the difference!)

Make balls and brown in Crisco in a large pan. Remove from pan and make gravy, blending flour into drippings and adding water slowly; add bouillon and stir until smooth. Add meatballs and simmer for about an hour.

6 TBSP flour
6 beef Bouillon cubes
4-6 cups water

I hope you enjoy. Thanks for waiting..