I have been a fan of the traditional condiment of swedish meatballs, Lingonberry sauce, since I went to Ikea one day to get some shelves for my first apartment, but we have to recognize that Lingonberry sauce lacks bacon.
Saute your onions with the butter until they caramelize. In a mixing bowl, combine the water, cream, and bread crumbs. Fold in the meats, egg, herbs, and salt. Hand crush until smooth and fine. Roll the meat into balls in your palms. Brown the meatballs on all side in the pan.
After removing the last of the meatball from the pan add the flour to the remaining grease in the pan. Keep the pan on medium heat and stir it in until you have a nice roux. Add the stock, while turning up the heat to bring the sauce to a simmer. Constantly scraping the bottom of the pan for goodness. At this point decide to stir in the Bacon Jam bacon spread or to reserve it as a condiment ( the Swedes go either way here). Lower heat and and the sour cream. Stir it all together and add your balls to the gravy. Serve with flat egg noodle and garnish with parsley.