Swedish Meatballs

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 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. Add egg, bread, and milk; let stand until bread has absorbed liquid. Add sirloin, pork, veal, 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, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain; serve with lingonberry preserves and mashed potatoes.