Begin by chopping the onion very finely, heat 15g butter in a saucepan over a medium heat, add the onion and saute until soft but with no colour. Remove from the heat and cool. Put the pork and venison mince into a bowl, add the cooled onion, salt, a good grind of pepper and the allspice. Add the breadcrumbs, milk and cream and mix with your hand, the best tool for this job, don’t over work the mixture. Cover and refrigerate for 30 minutes.
Now for the shaping, Swedish meatballs are small so I use a teaspoon and a wet hand to shape and roll them into a ball slightly bigger than a hazelnut in its shell, approximately 15g each to give you an idea.
Preheat the oven 160C/gas 3.
Heat the remaining butter and oil in a large heavy based frying pan over a medium heat and fry the meatballs until golden brown all over in batches, transfer them to an oven proof dish and cook them through in the oven for 10 minutes.