Mix beef and pork mince, nutmeg, onion, breadcrumbs, and egg with a generous pinch of salt and pepper.
Roll and shape the mixture into walnut-sized meatballs. Ensure that they are densely packed so that they don’t fall apart in the pan. Throwing them from hand to hand helps!
Place the washed potatoes into a pan of cold salted water, bring to a boil and simmer for 15 minutes.
Heat oil in a non-stick pan and fry the meatballs until they are brown all over.
Add the beef stock and cream to the pan and simmer for 10 minutes to thicken the sauce and cook the meatballs through.
Chop the dill and stir through the sauce at the last moment before serving with the drained (and mashed with butter, milk, salt, and pepper) potatoes and with a dollop of cranberry sauce on the side.