Lingonberry sylt, to serve (available in good Swedish food stores or try Ikea)
Combine the minced beef and pork in a bowl with the breadcrumbs, onion and egg. Season with a generous pinch of salt and black pepper and form into 24 bite-sized meatballs.
Melt the butter in a large frying pan until foaming and fry the meatballs for 10–12 minutes, making sure to turn half way through the cooking time. Remove the meatballs from the pan, place on a plate, cover and set aside.
Add the flour to the hot butter and crusty bits still in the pan and whisk to combine. Still whisking, add the milk, a little at a time, until it is all combined. Simmer for 2–3 minutes until the sauce has thickened then season with sea salt and black pepper.
Meanwhile, place the potatoes in a large saucepan of cold water and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 10–15 minutes or until tender when pierced with a fork. Drain the potatoes, return them to the pan and toss with a good knob of butter and the chopped dill.
Serve the meatballs with the sauce, a few dill spring potatoes and a hearty dollop of ruby-red lingonberry sylt.