• 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 Parchment 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).

Spaghetti

• Make the spaghetti noodles according to the package.
• Combine the sauce with 1 tsp to ½ Tbsp of each: 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 I used 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!