Step 1

In a large non-stick skillet, sauté one grated onion in ½ tablespoon butter until translucent. Remove from the pan and place in a bowl. Set aside.

Step 2

To the mixing bowl with onions, add the ground beef and pork, breadcrumbs, egg, nutmeg, allspice, salt, and pepper.

Step 3

Mix, using your hands, until the meat mixture appears fully incorporated. Roll the meat into medium-size balls, approximately an inch in diameter.

Step 4

Heat the remaining butter until melted and sizzling in the pan. Fry the meatballs, often turning, until they're golden brown. Transfer to a plate lined with a paper towel.

Step 5

Over medium heat, whisk 2 tablespoons flour in the remaining butter until lightly browned, about 1 minute. Gradually stir in beef broth and milk, constantly whisking, until slightly thickened.

Step 6

Add soy sauce, Worcestershire Sauce and heavy cream. Return to simmer and cook for a couple of minutes until the gravy thickens to your liking.

Step 7

Season with salt and pepper the stir in 1 tablespoon of lingonberry jam until well mixed.

Step 8

Return the meatballs to the skillet with the sauce and stir to cover and warm thoroughly.

Step 9

Garnish with parsley and serve with quick dill pickles, mashed potatoes and lingonberry jam.