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1
Heat the olive oil in a small skillet over medium heat. When it shimmers, add the onion and cook until softened, about 5 minutes. Remove from the heat and let cool.
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2
Combine the bread crumbs and heavy cream in a large bowl, stirring with a fork until all the crumbs are moistened.
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3
Add the sauteed onion, beef, veal, pork, honey, egg, and salt and pepper to the bread crumbs and mix well. Wet your hands (it keeps the meatballs from sticking) and shape the mixture into meatballs the size of golf balls, placing them on a plate lightly moistened with water. You should end up with about 24 meatballs.
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4
Heat a grill pan over medium-high heat. Grill the meatballs, in batches if necessary, until browned all over and cooked through, about 9 minutes.
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5
Bring the broth, cream, preserves, and pickle juice to a simmer in a large saucepan over medium-high heat.
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6
Add the meatballs to the gravy, reduce the heat to medium, and simmer until the gravy thickens slightly and the meatballs are heated through, about 5 minutes. Season with salt and pepper to taste. Keep warm.
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7
Meanwhile, put the potatoes into a large saucepan, cover with salted cold water by at least an inch, and cook until tender, about 20 minutes. Put the carrots and apples in another saucepan, cover with salted cold water by at least an inch, and cook until tender, about 15 minutes.
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8
While the potatoes, apples, and carrots cook, heat the olive oil in a medium skillet over medium-high heat. When it shimmers, add the onion, garlic, shallots, vinegar, and honey. Reduce the heat to medium-low and cook, stirring often, until the onion and shallots are tender, about 10 minutes.
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9
Drain the potatoes and the carrots and apples and return them to one of the cooking pots. Mash coarsely with a fork or potato masher. Stir in the buttermilk, horseradish, and onion mixture. Season with salt and pepper to taste.
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10
To serve, spoon the carrot-apple mashed potatoes onto dinner plates and top with the meatballs and gravy.
