1. In a sizeable mixing bowl, combine 250g (8.8 oz) of Swedish meatballs, 120ml (1/2 cup) of heavy cream, 60ml (1/4 cup) of water, and 115g (4 oz) of shredded cheese. Mix thoroughly until the cheese is fully incorporated into the mixture.

2. Cover the bowl with plastic wrap and refrigerate at 4°C (39°F) for at least 30 minutes to allow the flavors to meld together.

3. In a large skillet, melt 30g (2 tbsp) of butter over medium heat at 180°C (350°F). Add 2 medium-sized sliced onions and cook until they become translucent and slightly caramelized, about 10-12 minutes.

4. Add 60g (2 oz) of pickled cucumbers to the skillet and cook for an additional 2 minutes.

5. In a separate pan, heat 15g (1 tbsp) of oil over medium-high heat at 200°C (400°F). Cook the Swedish meatballs until they are browned on all sides and cooked through, about 5-6 minutes per side.

6. Serve the meatballs alongside the onion sauce, garnished with a handful of fresh parsley and a few cherry tomatoes on the side. This dish can be enjoyed with a side of boiled potatoes or egg noodles, cooked according to package instructions.