Ingredients
- Meatballs
- 1/2 cup dry breadcrumbs
- 1/4 cup heavy cream
- 2 tbsp. olive oil
- 1 medium red onion, finely chopped
- 1/2 pound ground chuck or sirloin
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 tbsp. honey
- 1 large egg
- 2-3 tbsp fresh flat leaf parsley, chopped
- Kosher salt and ground pepper to taste
- 3 tbsp. unsalted butter
- Sauce
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup lingonberry preserves or red currant(if you cant find lingonberry)
- 2 tbsp. pickle juice( from Quick Pickled Cucumber Recipe)
- Kosher salt and pepper to taste
Preparation
Step 1
1.Prepare the meatballs;Combine heavy cream and breadcrumbs in a small bowl;stirring with a fork until all the crumbs are moistened. Set aside
2.Heat the oil in a small skillet over medium heat. Add the onion and saute for about 5 minutes, until softened, Remove from heat.
3.In a large bowl, combine the ground beef, veal, pork, onion, honey,and egg, mix well with your hands. season with slat and pepper to taste. Add the breadcrumb mixture and mix well. With wet hands( to prevent mixture from sticking), shape the mixture into meatballs, the size of a golf ball, placing them on parchment paper. You will have about 24 meatballs
4.Melt the butter in alarge skillet over medium high heat. Add the meatballs, in batches if necessary and cook turning frequently for about 7 minutes, until brown on all sides and cooked through. Transfer the meatballs to a plate and discard all but one tbsp. of fat from skillet
5.Prepare the sauce, Return the skillet to the heat, whisk in the stock, heavy cream, preserves and pickle juice and bring to a simmer. Season with salt and pepper. Add the meatballs to the sauce and reduce heat to medium and simmer for 5 minutes, until sauce thickens slightly and meatballs are heated through. Serve with mashed potaoes or noodles and pickled cucumbers
NOTE: Recipe can be doubled. I also double this recipe and use it as a appetizer for the Christmas Party