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1
In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes.
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2
Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat.
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3
Add the shallots, garlic, and caraway; season with salt and pepper.
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4
Saute until softened but not browned, about 2 minutes.
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5
Put the ground beef and pork in a large bowl.
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6
Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper.
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7
Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands.
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8
Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball.
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9
Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
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10
Melt 2 tablespoons of the butter in a large skillet over moderate heat.
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11
When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan.
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12
Saute the meatballs until well-browned on all sides, about 7 minutes total.
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13
Remove the meatballs to a platter lined with paper towels as they are done.
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14
Discard most of the fat from the skillet and return it to the heat.
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15
Add the remaining tablespoon of butter and swirl it around to coat the pan.
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16
Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.
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17
Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan.
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18
Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper.
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19
Lower the heat and stir in the sour cream.
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20
Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.
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21
Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.
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22
Shower with chopped parsley and transfer to a serving bowl.
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23
Serve the Swedish meatballs with additional lingonberry jam on the side.
