Swedish meatballs

Ingredients: 
For the stuffing: 
800 g minced meat (pork or mixed) 
1 cup bread crumbs (you can take bread crumbs) 
100 ml milk 
2 eggs 
2 cloves garlic 
1 / 4 tsp ground allspice 
salt and ground pepper to taste 
For the sauce: 
70 g butter 
50 g flour 
180 ml milk 
600 ml chicken or beef broth 
salt to taste 
cranberry jam for serving 
Preparation: 
Mix ground beef, bread crumbs, chopped garlic, a little beaten eggs, milk and spices. Stir until smooth. 
From stuffing to form meatballs the size of a small tangerine, lay them on the laid foil pan. 
Bake in preheated to 220 º C oven for 15-20 minutes (until cooked). 
Prepare sauce. Melt the butter in a skillet, add flour and cook, stirring, 2-3 minutes (Do not let the flour to brown!). Then a thin stream, stirring constantly, pour the milk in saucepan first, then warmed broth. Add salt and cook, stirring constantly, until sauce thickens. Sauce should have acquired the consistency of sour cream. 
Ready balls lay in a large deep bowl and pour sauce and mix to sauce is evenly distributed. 
Serve meatballs with lingonberry jam and mashed potatoes, as is done in Sweden.