1. In large bowl, mix beef, pork, breadcrumbs, salt, pepper, and allspice until well combined. Add milk and egg. Shape mixture into 12 (2-inch) meatballs.
2. In 12-inch straight-sided sauté pan or 5- to 6-quart Dutch oven, melt 1 tablespoon butter over medium-high heat. Add meatballs; reduce to medium and cook 8–11 minutes, gently turning, until just browned on all sides. Carefully transfer to a warm plate; cover and keep warm.
3. Melt remaining 2 tablespoons butter in same pan over medium. Add onions and cook 5–7 minutes, stirring often, until onions are softened and browned. Add mushrooms and cook 4–6 minutes longer, until mushrooms release liquid, liquid evaporates, and mushrooms soften and brown. Add water and beef base; bring to a boil. Reduce heat and simmer 1 minute, scraping up browned bits.
4. Add whipping cream and meatballs; heat to boiling. Reduce heat; simmer 12–15 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F) and sauce is thickened. Stir in 1 tablespoon dill.
5. Serve with lingonberry jam and remaining dill over mashed potatoes.

Tip:
Meatballs can be shaped ahead of time. Spray 13x9-inch baking dish with cooking spray. Place meatballs at least 1⁄2 inch apart in dish. Cover and refrigerate up to 6 hours before cooking.

Pair with our delicious Perfect Mashed Potatoes