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1
Preheat oven to 325 degrees F.
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2
Begin by preparing the meatballs.
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3
Remove crusts from bread and soak in milk.
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4
In a large mixing bowl combine veal, beef and pork.
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5
Squeeze out excess milk and add bread, onion, garlic, thyme and egg.
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6
Season with salt and pepper and mix well to combine.
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7
Make small golf ball sized balls.
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8
Set a heavy-based roasting dish over medium-high heat.
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9
Add a 3-count of olive oil and brown meatballs.
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10
Cook for 3 to 5 minutes ensuring to brown meatballs evenly all over.
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11
Turn the heat up to high and add red wine and beef stock.
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12
Bring to a boil then cover pan with aluminum foil and bake in oven for 45 minutes basting the meatballs every 20 minutes.
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13
If all the liquid evaporates add some more beef stock as you go.
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14
When done, remove the meatballs and set aside.
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15
Set the pan with the braising liquid on the stove top over medium heat, add honey, mustard, caraway seeds and reduce until thick and syrupy.
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16
Finish with creme fraiche and season with salt and plenty of freshly ground black pepper.
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17
Place cranberries with orange juice in a small saucepan and simmer until sauce is pulpy and thick - about 10 minutes.
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18
For an appetizer, serve meatballs skewered on toothpicks with cranberry sauce on the side.
