In the morning, thinly slice the cucumbers and radishes and place in a large glass bowl. Add the vinegar, sugar, salt, allspice, and peppercorns and toss to coat. Cover with plastic wrap and refrigerate until the evening.

Create a panade by adding the cream, eggs, breadcrumbs to a small bowl and whisk to combine.

Add the ground pork, onion, and spices to a stand mixer affixed with the paddle attachment. Mix on medium until the pork becomes tacky.

Add the panade to the mixture and continue to beat on high speed until the mixture become homogeneous

Using a 3Tbsp cookie scoop or wetted hands roll the meat into ~24 meatballs and place on a foiled pan.

Pre heat the oven to 475F. Roast the meatballs until brown, roughly 20 minutes.

In a 10 inch skillet, heat the oil over medium high heat and saute the mushrooms until they've given up their liquid and begin to brown.

When the mushrooms are browned, add the butter and melt.

Add the flour and cook until foamy.

Add the stock, whisk until bubbly. Reduce the heat and add the lemon juice, brown sugar, and season with salt and pepper to taste.

When the gravy begins to thicken, add the cream and return to a bare simmer.

Add the reserved meatballs and bring to a simmer to heat throughout.

Plate in a deep welled plate or bowl with a scoop of potatoes and the sauce meatballs over them. Add a pile of drained pickles and a scoop of lingonberry preserves on the side.