½ pound of ground veal
½ pound of ground beef
1/3 cup of dill
½ teaspoon of freshly ground nutmeg
1 shallot, minced
1 egg
¼ cup of bread crumbs
2 tablespoons of vegetable oil
1 shot of bourbon
1 cup of crème fraiche
¼ cup of water
Lingonberry jam or red current jam if you can’t find any
salt and pepper

Take your ground meats and put them in a bowl. Add most of the dill, reserving two tablespoons for later use in the sauce. Also, add half of the nutmeg, the breadcrumbs, the egg, shallot, salt and pepper. Mix it up and make about 20 meatballs so they are about 1 inch in diameter.

On medium heat, put the oil in your pan and heat up for a minute or two until nice and hot. Add the meatballs, a few at a time so that your oil stays real hot and nothing sticks. Once they are all in, cook for 8 minutes, stirring every minute so they get brown all over.

Remove the meatballs and pour off most of the grease in the pan. Return to a low heat.

Add the bourbon which will sizzle and almost evaporate (that will burn off the alcohol.) Add about ¼ cup of water, and using a wooden spoon, scrape up all the brown bits stuck in the pan for a minute. Then, add the crème fraiche, reserved dill, and remaining nutmeg and stir. Then, add back the meatballs and simmer on low for 5 minutes, stirring often.

Serve this with the jam on the side. These meatballs go very well with mashed potatoes.

Will make about 20 meatballs, which can add some decent blubber on 2 people, or just a little blubber on 3 people.