A hearty mixture of ground sirloin, pork, and veal form the base of this family recipe for Swedish meatballs from designer Lars Bolander.
Melt 1 tablespoon butter with 1 tablespoon canola oil in a small skillet over medium-high heat; add onion and cook, stirring, until soft and translucent. Add 1/2 cup heavy cream and demi-glace. Season with salt and pepper, cayenne pepper, and nutmeg; stir to combine.
Transfer onion mixture to a large bowl and let cool slightly. Place bread in a medium bowl and add remaining 1/2 cup cream; let stand until bread has absorbed liquid. Squeeze excess liquid from bread and add bread to bowl with onion mixture. Add sirloin, pork, veal, egg, and dill; using your hands, mix until just combined. Moisten hands with lukewarm water and gently form meat mixture into 3/4-inch round balls.
Heat remaining 2 tablespoons butter and 2 tablespoons canola oil in a large skillet over medium-high heat until butter has melted. Place meatballs in skillet and cook, turning, until lightly browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain; serve with lingonberry preserves and mashed potatoes.