Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Sauté the onions in a little oil until tender, but do not brown. Cool thoroughly.Combine the bread crumbs with the milk and egg and let soak for 15 minutes.In a large bowl combine the cooked onions, bread crumb mixture and meat and mix well. Add all spices and salt and gently mix until well combined.Portion the meat with a scoop to form 60 g portion balls. Roll into tight balls and place on a baking sheet or pan.Pre-heat the oven to 200°C and brown the meat balls. (10-15 minutes).Place the meat balls on a baking pan in a single layer.Add the brown sauce, dill, lingonberry jelly then drizzle with light cream.Cover the pan and bake at 165°C for about 30-40 minutes, or until the meatballs are cooked and tender. Serve on a plate, drizzle remaining sauce on top.