Soak the white bread in heavy cream for 5-10 minutes. Mash it with a spoon or your hands. Mix the bread paste in a large bowl with garlic, onion powder, ground meats, egg, brown sugar, salt, and pepper. Roll into small meatballs. If the mixture is too wet, add a tablespoon of panko or cornstarch.

Preheat oven to 400°F. Place meatballs on a baking sheet and bake for 20-25 minutes until cooked through.

In a large skillet, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes. Gradually add beef broth, stirring constantly. Once smooth, add heavy cream, Worcestershire sauce, brown sugar, salt, and nutmeg. Simmer until thickened.

Add cooked meatballs to the gravy. Cover and simmer on low heat for 10-15 minutes. Serve hot over mashed potatoes with a side of lingonberry sauce and cucumber salad.