Heat half the butter in a large wok, add the onion and cook, stirring frequently, for 4-6
minutes, or until softened and beginning to colour. Transfer to a bowl and leave to cool. Wipe out
the wok with absorbent kitchen paper.
Add the breadcrumbs and beaten egg with 1-2 tablespoons of cream to the softened onion. Season
to taste with salt and pepper and stir until well blended. Using your fingertips crumble the beef
and pork mince into the bowl. Add half the dill, the allspice and, using your hands, mix together
until well blended. With dampened hands, shape the mixture into 2.5cm / 1 inch balls.
Melt the remaining butter in the wok and add the vegetable oil, swirling it to coat the side of
the wok. Working in batches, add about one quarter to one third of the meatballs in a single layer
and cook for 5 minutes, swirling and turning until golden and cooked. Transfer to a plate and
continue with the remaining meatballs, transferring them to the plate as they are cooked.
Pour off the fat in the wok. Add the beef stock and bring to the boil, then boil until reduced
by half, stirring and scraping up any browned bits from the bottom. Add the remaining cream and
continue to simmer until slightly thickened and reduced. Stir in the remaining dill and season if
necessary. Add the meatballs and simmer for 2-3 minutes, or until heated right through. Serve with
cocktail sticks, with the sauce in a separate bowl for dipping.