-
1
Prepare the Meatballs.
-
2
Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened.
-
3
Set aside.
-
4
Heat the oil in a small skillet over medium heat.
-
5
Add the onion and saute for for about five minutes, until softened.
-
6
Remove from heat.
-
7
In a large bowl, combine ground beef, veal and pork, onion, honey and egg, and mix well with your hands (remember Julia--your impeccably clean hands).
-
8
Season with salt and pepper to taste.
-
9
Add the bread crumb/cream mixture and mix well.
-
10
With wet hands (to keep mixture from sticking) shape the mixture into meatballs the size of golfballs, placing them on a plate slightly moistened with water.
-
11
You should have about 24 meatballs.
-
12
Melt the butter in a large skillet over medium-high heat.
-
13
Add the meatballs, in batches if necessary, and cook, turning frequently, for about seven minutes, until the meatballs are browned on all sides and cooked through.
-
14
Transfer the meatballs to a plate and keep warm.
-
15
Discard all but one tablespoon of fat from the skillet.
-
16
Prepare the Sauce.
-
17
Return the skillet to the heat.
-
18
Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.
-
19
Season to taste with salt and pepper.
-
20
Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
-
21
Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.
