I’ve made an almost identical recipe for years. I don’t use rusk flour, I buy whole wheat bread crumbs in a canister from Kroger. I also just use nutmeg. Never thought of using allspice but I’ll try it next time. I also get lazy sometimes and use canned potatoes mashed up. I doubt the difference could be told in the final product. I make the sauce with whipping cream and a roux of flour and butter, beef bullion granules and a little S’n’P. The lingonberry jam I can’t imagine replacing. It’s not like any cranberry sauce I’ve ever tasted. MAYBE cranberry jelly mixed with raspberry preserves for a little more sweetness?
Here is the Multitran page for фарш. “Farce” is clearly not a misspelling:
I’m 65 years years old, and I can’t say I’ve ever heard of “forcemeat.”
“Minced meat” in Swedish is köttfärs:
The k in kött, BTW, is pronounced “ch,” as in “church.”
What?! Were you sleeping during your first day of Charcuterie 101 at Le Cordon Bleu?
Mais non, mais non! I learned to cook at Chez Nous.
I made them this evening. They were good, but a lot of work (most of which went into the gravy, something I’ve never had much success with) so IDK if I’ll do it again.
I also had to put one of my cats in the bathroom, because he kept jumping up on the counter while I tried to mix them up.
Nice Icon and post combo. 
The Swedish Chef not eating Swedish meatballs? We are at the end times!..
You püts de mëetbals in der grävy…
My husband, who is the IKEA meatball enthusiast, was happy to make the meatballs but I had to make the sauce. If you know how to make a roux, cooking 101, the sauce is very simple. For some reason people are afraid to learn how to make a roux. It’s about as hard as scrambled eggs but like them, there is a right and wrong way and it happens in a minute.
I forgot about the dill. Dill makes everything taste Swedish to me. Salmon, herring, dill, cheese and yogurt, potatoes, and rye crispbread.