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Like what has already [been said](https://cooking.codidact.com/a/275887/275892), falling apart would likely be due to too much liquid, too little binder, or both.

I checked what one of my cookbooks says about Swedish meatballs, and that recipe calls for (among some other ingredients) 400g mixed[^1] minced meat to one egg and four tablespoons (60 ml, 0.6 dl) of breadcrumbs. Scaling that up to 1 kg of meat, that would be 2.5 eggs and 1.5 dl of bread crumbs, but no cream; I suspect the additional eggs also serve a similar purpose to the cream.

Since the eggs would serve both to provide a bit of liquid as well as binder, I strongly suspect that your issues are caused by *both* too much liquid and too little binder.

Especially for 1 kg of minced meat, **I would suggest that you try cutting back on the cream and adding an egg or two.**

 [^1]: a combination of pork and beef meat, usually resulting in about 20% fat