1. Preheat your oven to 190°C (375°F).

2. Combine ground meat breadcrumbs egg milk salt and pepper in a large mixing bowl.

3. Mix well with your hands or a wooden spoon until just combined.

4. Melt 1 tablespoon of butter over medium heat in a large skillet.

5. Add minced onion and cook until softened about 5 minutes.

6. Add garlic and cook for an additional minute.

7. Using your hands shape the meat mixture into small meatballs about 3.8 cm (1 1/2 inches) in diameter.

8. You should end up with around 20-25 meatballs.

9. Place the meatballs on a baking sheet lined with parchment paper leaving about 2.5 cm (1 inch) of space between each meatball.

10. Bake the meatballs in the preheated oven for 12-15 minutes or until cooked through.

11. Add the remaining 2 tablespoons of butter over medium heat to the same skillet used for the onion.

12. Add chopped parsley and cook for 1 minute until fragrant.

13. Serve the meatballs with the creamy mushroom sauce spooned over the top.

14. Garnish with fresh thyme lingonberries or mushrooms if desired.