Part 4/7:
Once the bread mixture has settled and the aromatics have cooled, combine the ground meats, sautéed onion, garlic paste, and the rest of the ingredients in a large bowl. Be generous with your mixing; overmixing will yield the desired texture for Swedish meatballs. Note that if the mixture feels too wet, simply add breadcrumbs in small increments until you achieve the right consistency.
Step 4: Form the Meatballs
Wet your hands (or use olive oil) to prevent the mixture from sticking, and roll the meat mixture into balls about 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper. Bake them in a preheated oven at 400°F for about 20 minutes. For a browner exterior, you may want to broil them for an additional few minutes at the end of baking.