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1
Combine the breadcrumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened.
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2
Set aside.
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3
Heat the oil in a small skillet over medium heat.
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4
Add the onion and saute for about five minutes, until softened.
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5
Remove from heat.
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6
In a large bowl, combine the ground beef, veal, pork, onion, honey and egg, and mix well with your hands.
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7
Season with salt and pepper to taste.
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8
Add the breadcrumb-cream mixture and mix well.
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9
With wet hands (to keep the mixture from sticking), shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water.
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10
You should have about 24 meatballs.
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11
Melt the butter in a large skillet over medium-high heat.
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12
Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes until browned on all sides and cooked through.
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13
Transfer the meatballs to a plate and drain off all but 1 tablespoon of fat from the skillet.
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14
Return the skillet to the heat, whisk in the stock, cream, preserves and pickle juice, and bring to a simmer.
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15
Season to taste with salt and pepper.
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16
Add the meatballs to the sauce, reduce the heat to medium and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
