Mix together the following in a medium-sized bowl: red onion, egg yolks, rubbed sage, poultry seasoning, allspice, cloves, nutmeg, ginger, pepper and sea salt.
Add to it the ground beef and milk. Mix everything by hand together very well.
Form the meat into meatballs. We made ours fairly small, but you could make jumbo ones if desired!
Place the meatballs on a pan or cookie sheet covered with Wax Paper.
Set the meatballs in the freezer and freeze overnight.
Take the meatballs out of the freezer a couple hours before cooking so they unthaw some.
Preheat the oven to 350 degrees. Bake the meatballs until brown (for us they took about 35 minutes).
Directions - Spaghetti
Make the spaghetti noodles according to the package.
Combine the sauce with 1 tsp to ½ Tbsp of each: garlic, Italian herb blend, cilantro, basil (depending on how you like yours to taste - I did about ½ Tbsp of each for mine because I love the strong flavors in sauce).
Since this is a no-salt added spaghetti sauce, I added some sea salt to taste at the end. You can if you'd like.
Combine the spaghetti and the meatballs and dig into your very own gluten-free spaghetti and Swedish meatballs!