Mix meatballs ingredients (except the meat) and let it rest for 10 mins. The breadcrumbs will soak up the milk and keep the meatballs moist.

Add the ground meat and mix thoroughly. Shape into balls and refrigerate for at least 1 hour.

To make sauce, heat the stock over high heat until reduced by half (about 10 minutes). Add the heavy cream and reduce over medium heat until it is just over 2 cups, (about 1 hour). Add the jam and cook 5 minutes longer over low heat. Strain the sauce. Season with salt and pepper.

Pan fry the meatballs with oil and butter over medium heat. To serve: 1. Warm the sauce and pour over fried meatballs on the serving plate OR 2. Remove excess oil from pan, lightly heat up meatballs and sauce in the pan before serving.

Add potato puree, pickled cucumber and lingonberry (alt: cranberry sauce) as sides.