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


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


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.