Swedish Meatballs -- baked

I like this version of Swedish meatballs because if I have company, they can stay warm in the oven until we are ready to eat.

From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
These Swedish meatballs are cooked on stovetop then finished in the oven.

INGREDIENTS:
1 1/2 cups soft bread crumbs, about 3 slices bread
1 tablespoon dried minced onion or 1/4 cup finely chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup milk
2 pounds ground beef
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 tablespoons flour
1 can (10 1/2 ounces) condensed beef broth
1 cup half-and-half or light cream

PREPARATION:
Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Swedish meatball recipe serves 6.

https://www.youtube.com/watch?v=JnazEHwFg9k