Swedish Meatballs with Dill and Sour Cream

This is a classic recipe and one of the few that I find worth the trouble of making meatballs.  Somehow, they always just taste like hamburger.
You can use either fresh or stale bread of any kind although some favour fresh white bread.   I am generous with the dill seed (get the seed not the dried green stuff)

Swedish Meatballs with Dill and Sour Cream
Ingredients
Meatballs:
2/3 cup milk, warmed
Fresh or stale bread
2 Tbsp. grated onion
1 lb. ground beef
2 tsp. dill seed
1 large egg
1 tsp. sea salt
1/2 tsp. white pepper
2 Tbsp. butter
Sauce:
1 Tbsp butter
1 T. flour
1 cup milk
1/2 cup sour cream
1/2 cup fresh dill, chopped
Salt and pepper

Instructions
Soak the bread in the warm milk.  Use your hands to break it up into mush.
Mix all the ingredients, using hands mix quite a while until the mixtures is really well blended.
Make meatballs and fry in 2 T. unsalted butter over medium.
Remove to a plate.
Cook the sauce in a small pot and pour over the meatballs.