In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1 -in. balls (about 6 dozen).
Place in a single layer in ungreased 15x10x1-inch baking pans. Bake at 400°F for 20 minutes or until no longer pink, turning often.
Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.
To use frozen Swedish meatballs:Completely thaw in the refrigerator. In a large skillet, prepare gravy according to package directions. Add meatballs; cover and cook for 10 minutes or until heated through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.