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1
In a small bowl, combine breadcrumbs and 1/2-cup heavy cream.
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2
Stir with fork until smooth.
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3
Set aside.
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4
In a small saute pan over medium heat, heat the oil and add the onion.
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5
Saute until softened but not browned, about 5 minutes.
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6
In a large bowl, combine beef, veal, pork, honey, cooked onions and egg.
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7
Season with salt and pepper to taste.
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8
Add the bread crumb-cream mixture to the meat, and mix well.
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9
With wet hands 9to keep the meat from sticking), shape a meatball the size of a golf ball.
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10
If the meat is too soft to shape, more bread crumbs may be added to the mixture.
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11
Continue shaping meatballs, placing on a plate brushed with water.
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12
There will be about 24 meatballs.
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13
In a large skillet over medium-high heat, melt the butter and add the meatballs.
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14
Saute, browning on all sides, until cooked through, about 7 minutes.
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15
Remove to a plate, and discard the fat from the skillet.
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16
Return skillet to heat, and add shallots, red pepper and plums.
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17
Saute until softened and lightly browned.
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18
Add chicken broth, then remaining 1/ 4 cup of heavy cream.
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19
Stir in plum sauce, and season to taste with salt and pepper.
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20
Add meatballs to sauce and simmer over medium heat, until sauce thickens slightly and meatballs are heated through, about 5 minutes.
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21
Serve.
