Peel and finely chop the onion. Wash the rosemary, dab dry, pluck the needles and chop coarsely. Stir starch and 1 tbsp. nectar until smooth. Heat butter in a pot. Sauté half the onion in it.
Sprinkle with 2 tsp. brown sugar. Briefly steam the frozen cranberries and rosemary. Deglaze with vinegar and rest of nectar, bring to the boil. Stir in mixed starch and simmer for about 1 minute. Season to taste with salt and pepper.
Let it cool down.
Clean, wash and drain the salad. Wash the dill, shake dry and chop finely. Stir 100 g sour cream until smooth. Stir in half the dill. Season with salt and pepper.
Knead minced meat, 1 tablespoon of sour cream, breadcrumbs, the remaining dill and the rest of the onion and season with 1⁄2 tsp. salt and pepper. Form 8 small balls from the mixture with moistened hands. Heat oil in a pan.
Fry the balls in it all around for about 10 minutes. Serve with dill sour cream and cranberry compote on salad.