In a small bowl, mix the bread cubes and the milk and let it sit for a few minutes so the bread can soak the milk. Using a fork, mash the bread/milk mixture until smooth. Reserve.

In a large sauté pan, over medium high heat, add 1 tablespoon olive oil and one tablespoon butter. Once the butter melts, add the onion and sauté until it begins to brown, about 2 minutes.

Transfer the onions to the bowl with the bread/milk mixture and mix with a spoon or fork until incorporated.

In a large bowl, combine the onion/bread/milk mixture, the ground beef, the allspice, the nutmeg, the eggs and salt and pepper to taste. Using your hands, mix everything together until you have a cohesive meat dough.

Form about 50 small meatballs (about 1 inch thick), placing them on a plate.

Heat 1 tablespoon olive oil and 4 tablespoons butter, over medium heat, on that same large sauté pan you used for the onions.

Working in batches, brown the meatballs on all sides. Make sure you are gentle and that the pan is not too hot (control the heat, lowering if necessary), or they will stick to the bottom and fall apart!

Reserve the meatballs on a separate plate so you can start working on the gravy.

If the butter burns, discard and add 4 new tablespoons. If not, you can just use the same butter to make the roux.

Once the butter is melted, slowly whisk in the flour, until smooth. Continue cooking until the mixture is a dark brown color.

Start adding the beef broth, slowly, whisking constantly, until the sauce is smooth and silky.

Return the meatballs to the pan, cover and lower the heat to a simmer. Simmer for 15 to 20 minutes or until the meatballs are cooked through.

Transfer the meatballs, without the sauce, to a serving dish.

Add the sour cream to the brown sauce, whisking until you achieve a smooth creamy gravy. Taste for seasoning and adjust salt and pepper, if necessary.

Pour the gravy over the meatballs and serve with mashed potatoes and lingonberry jam!