Serves 4 to 6.
Note: Lingonberry preserves are sold at Lunds & Byerly's, Ikea and Ingebretson's. Cranberry relish could serve as a substitute. From chef Marcus Samuelsson.
For the meatballs:
• 1/2 c. dry breadcrumbs
• 1/4 c. heavy cream
• 2 tbsp. olive oil
• 1 medium red onion, finely chopped
• 1/2 lb. ground chuck or sirloin
• 1/2 lb. ground veal
• 1/2 lb. ground pork
• 2 tbsp. honey or maple syrup
• 1 egg
• Kosher salt and freshly ground black pepper
• 3 tbsp. unsalted butter
For the sauce
• 1 c. chicken stock
• 1/2 c. heavy cream
• 1/4 c. lingonberry preserves (see Note)
• 2 tbsp. pickle juice
• Kosher salt and freshly ground black pepper
Directions
To prepare the meatballs: Combine the breadcrumbs and 1/4 cup heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.
Heat the oil in a small skillet over medium heat. Add the onion and sauté for about 5 minutes, until softened. Remove from the heat.
In a large bowl, combine the beef, veal, pork, onion, honey and egg, and mix well with your hands. Season with salt and pepper to taste. Add the bread crumb-cream mixture and mix well. 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. You should have about 24 meatballs.
Melt the butter in a large skillet over medium high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes, until browned on all sides and cooked through. Transfer the meatballs to a plate, and discard all but 1 tablespoon of fat from the skillet.
To prepare the sauce: Return the skillet to the heat, whisk in the stock, 1/2 cup cream, preserves and pickle juice, and bring to a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium, and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through.
Makes about 1 1/2 cups.
Note: These will keep in the refrigerator for up to 5 days. From Marcus Samuelsson.
• 1 English cucumber
• 1 tbsp. kosher salt
• 1 1/2 c. water
• 1/2 c. white wine vinegar
• 1 c. sugar
• 1 bay leaf
• 2 allspice berries
Directions
Slice the cucumbers as thin as possible (use a mandoline or other vegetable slicer if you have one). Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
Meanwhile, combine 1 1/2 cups water, vinegar, sugar, bay leaf and allspice in a medium saucepan and bring to a boil. Remove from the heat and let cool.
Rinse salt off cucumbers and squeeze out as much moisture as possible. Put cucumbers in a medium bowl and add pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving.
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