Put crumbs in a bowl. Bring milk to a boil and pour over the breadcrumbs. Let stand about 10 minutes. Peel and finely chop shallot. Cook shallot in 1 tablespoon butter until translucent. Remove from heat and let cool slightly. Add shallot, ground meat and egg to breadcrumbs. Season with salt and pepper and mix well. If necessary, add more milk or breadcrumbs. Shape mixture into small meatballs.
Fry meatballs in 2 tablespoons butter until golden-brown all over, about 10 minutes. Remove from pan. Cover to keep warm.
Add the remaining butter to the pan and stir in flour. Deglaze with broth. Add cream and simmer, stirring frequently, until slightly thickened and creamy, about 5 minutes. Season with salt and pepper. Stir in meatballs.
Serve meatballs and sauce with lingonberries.