Preheat oven to 400°F.
Combine meat with onion, breadcrumbs, salt, pepper, nutmeg, marjoram, eggs and milk.
Melt 4 tablespoons butter in a small pot and use it to butter a large baking sheet. Using a small scoop, roll about 36 walnut-sized meatballs. Arrange snugly on the baking sheet and brush with remaining melted butter, roast 15 minutes or until cooked through.
Melt remaining 2 tablespoons butter in a small pot. Whisk in flour, add beef consommé and let thicken a bit. Stir in relish.
Serve meatballs in a shallow serving dish and douse with sauce. Garnish with dill.