½ lb ground pork
½ lb ground beef
½ cup chopped fresh dill
½ cup almond meal
½ cup unsweetened almond milk
1 teaspoon ground allspice
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon olive oil

Lemon-Dill Sauce

7 oz  Greek yogurt
zest of one lemon
2 teaspoons chopped dill
2 teaspoons lemon juice
1 teaspoon sea salt
pinch black pepper

In a large bowl, mix pork, beef, dill, milk, almond meal, allspice, salt and pepper. Scoop one scant tablespoon of mixture and with dampened hands roll into meatballs (keep wetting as you go you get nice meatballs). If you have time, put the meatballs on a large oiled tray, cover with plastic wrap and pop in the fridge for 1 hour to firm up. If you don’t have time, you can cook the meatballs right away.
Heat olive oil in a large skillet over medium heat. Once hot, cook meatballs – in batches – for about 8 to 10 minutes, tossing gently occasionally until they are golden brown. In the meantime make the lemon-dill sauce. In a bowl whisk together all the ingredients until smooth.

Serve your meatballs topped with a bit of chopped dill and lemon-dill sauce on the side.

If you want to get the full Swedish experience . . . also add a spoonful of Lingonberry jam on the side and serve over mashed potatoes!