I have made a lot of different types of meatballs and while most were not objectionable, they were also not too noteworthy. However, one day I came across the tip to use hydrated gelatin in the meatball mix. That resulted in a nice, spongy texture to the meatballs that I found enjoyable and noteworthy. Even if you are making a different type of meatball, I encourage you to try using gelatin. I like this recipe in particular because there is a nice contrast between the heavy, creamy and savory sauce, and the fresh thyme. What, if anything, you use as a base for the meatballs is up to you and not covered in this recipe. Therefore if you are also making pasta, mashed potatoes, or something else, consider the cooking time needed for that so both components finish roughly at the same time. I usually use dry pasta as the base and the recipe has a note on when I would start cooking the pasta.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/swedish-meatballs