These meatballs from the Skandi Kitchen cookbook are absolutely delicious.
Clearly this is the photo from the cookbook:
I think the allspice and grated onion give them the special flavor.
My gravy: For every cup of liquid, you need 2 T each of butter and flour.
8 T (1 stick) butter
8 T (1/2 c.) flour
2 cans beef broth
In pan on medium heat, melt butter. Stir in flour and cook roux for a few minutes. Gradually pour in broth, stirring. It will start to thicken. Season to taste. You could use salt, pepper, Worcestershire sauce, or au jus flavoring (to "beef" it up a bit).