For the meatballs:

• Add all the ingredients (except butter and oil) to a bowl and combine with your hands.
• When well combined, form meatballs (I recommend using something like this): each scoop needs then to be divided in two. You'll get 23 meatballs.
• You can now freeze or cook them.
• To cook: in a pan, heat butter and oil at medium heat, then carefully place all your meatballs on the pan. Let them brown on one side.
• Flip them and let brown on the other side, then lower the heat and cover.
• Let them cook for about 10 minutes or until ready (no more pink inside!)
• Transfer meatballs on a plate, keep the juices/fat**

  ** if the meatballs absorbed all the fats, add 10 extra gr of butter.
• In the same pan, add 10 gr of cornstarch and stir with a small whisk.
• Gradually add broth, then milk. KEEP whisking or lumps will form. Add soy sauce.
• After a couple of minutes, add cooked meatballs.
• Let gravy thicken.
• You're easy Swedish meatballs are ready!