Cook onions in 2 Tablespoons butter and salt over MEDIUM heat for 6 - 7 minutes until translucent; set aside

Mix cooked onions, milk, eggs and breadcrumbs

Add black pepper, nutmeg, allspice, salt and cayenne

Mix in beef and pork; cover with plastic and refrigerate for at least an hour

In the same pan, melt 2 Tablespoons butter over MEDIUM heat

Add flour and stir for 4 - 5 minutes until golden brown

Slowly whisk in beef broth

Turn to MEDIUM HIGH heat and add cream, Worcestershire, salt and pepper until simmering for 6 - 7 minutes, until slightly thickened

Turn heat OFF and taste for seasoning

Preheat oven to 400 degrees

Wet hands and create 1 oz meatballs

Place meatballs in a lightly oiled foil-lined baking sheet

Bake for 20 minutes until browned

Add meatballs to sauce and simmer over MEDIUM LOW until sauce is desired thickness

Serve with lingonberry sauce