Preheat oven to 350 and lightly grease a 9x13 casserole dish.
Cook pasta at the same time as meatballs. Drain off water and set pasta aside.
Meatballs:
Combine ground beef, ground pork, egg, minced onion, spices, salt, and pepper in large mixing bowl.
Squeeze out most of the milk from the slice of bread, break it up, and add it to the bowl. Mix everything very well.
Preheat a large cooking pan over medium heat. Add a little oil for cooking meatballs.
Grease your hands with some cooking spray. Scoop out some meat using a cookie scoop and roll meatballs. (You can make meatballs bigger or smaller according to your own preference. Just remember to adjust cooking time if making bigger or smaller meatballs.) I rolled about 3/4 inch meatballs.
Roll all the meatballs before adding them to the pan. Once all the meatballs are rolled, add them to the hot pan.
Cover with a lid and cook until about half way done, then flip. Cook until meatballs are just done. Take meatballs out of the pan and set aside. Save the juices from cooking meatballs in a little sauce dish.
Use the same pan for sauce.
Sauce:
Set heat under the cooking pan to medium. Melt butter in the skillet and whisk in flour once it's melted.
Add saved meatball meat juice slowly while stirring constantly.
Slowly add beef stock while whisking constantly. Keep whisking until smooth.
Add the salt, pepper, heavy cream, and sour cream. Whisk until combined. Bring to simmer still over medium heat. Stir once in a while. Once it simmered, take off heat.
Casserole:
Spread pasta in the prepared casserole dish.
Add meatballs throughout pasta and pour sauce all over. Make sure everything is spread evenly throughout the casserole dish.
Spread shredded Swiss cheese over the top and off to the oven to bake.
Bake for about 15 minutes.
Make sure to try the dish with a little bit of Lingonberry jam!