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1
Melt the butter in a medium skillet over medium-high heat.
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2
Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside.
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3
Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes.
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4
Stir the sherry and mustard powder in a large bowl until dissolved, then beat in 1 egg.
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5
Add the soaked breadcrumbs, the browned onion, the pork, turkey, honey, allspice, 2 teaspoons salt, and pepper to taste.
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6
Gently mix with your hands until combined.
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7
Dampen your hands; form the mixture into 36 small meatballs, about 1 tablespoon each.
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8
Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight.
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9
Put the remaining 1 cup breadcrumbs in a shallow dish.
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10
Whisk the remaining 2 eggs and 2 tablespoons water in a bowl.
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11
Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet.
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12
Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes.
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13
Transfer to a paper towel-lined plate and season with salt.
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14
Let stand 10 minutes.
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15
Fold the lingonberry preserves into the sour cream and top with the dill.
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16
Skewer each meatball with a pickled cucumber slice and serve with the lingonberry cream.
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17
Photograph by Anna Williams
