Saute the grated onion in the butter over medium-high heat until the onions have softened and turned translucent (3-4 minutes). Remove from heat and let cool.

In a medium bowl, mix together the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. Once it has, process the bread in a food processor or blender, then pour it into a large bowl.

Add the cooled onions to the bread and milk mixture, then add the rest of the meatball ingredients. Mix well for about 2 minutes, or until all the ingredients are well combined.

Form the meat into individual meatballs. you should end up with about 40 to 50 meatballs.

Heat 6 tablespoons butter in a large skillet over medium heat. Once the butter is melted, reduce the heat to medium and add some of the meatballs, being careful to not crowd the pan. Work in batches, browning on all sides. Don't cook all the way through yet. Once browned, remove the meatballs from the pan and set aside, repeating with remaining meatballs.

With the remaining pan butter, whisk in the flour, stirring often to let the flour cook until it's about the color of coffee to form a roux.

Meanwhile, in another pot heat the beef stock until it's simmering. Slowly add the beef stock to the roux at little at a time, making sure to continually stir. Keep stirring until all the stock is in and the sauce becomes silky. Add the brown sugar and stir until dissolved.

Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low for 10 minutes. you may need to do this in batches.

To finish, remove the meatballs to a serving dish. Add the sour cream, salt, and lemon juice and mix well. Serve the meatballs with the sauce and Lingonberry Jelly on the side.

Enjoy!