AQUAVITS RECIPES

Steps:

• Prepare the Meatballs.
• Combine the bread crumbs and 1/4 cup cream in a small bowl, stirring until all the crumbs are moistened.
• Set aside.
• Heat the oil in a small skillet over medium heat.
• Add the onion and saute for for about five minutes, until softened.
• Remove from heat.
• In a large bowl, combine ground beef, veal and pork, onion, honey and egg, and mix well with your hands (remember Julia--your impeccably clean hands).
• Season with salt and pepper to taste.
• Add the bread crumb/cream mixture and mix well.
• With wet hands (to keep mixture from sticking) shape the mixture into meatballs the size of golfballs, placing them on a plate slightly 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 seven minutes, until the meatballs are browned on all sides and cooked through.
• Transfer the meatballs to a plate and keep warm.
• Discard all but one tablespoon of fat from the skillet.
• Prepare the Sauce.
• Return the skillet to the heat.
• Whisk in the stock, 1/2 cup of cream, preserves and pickle juice, and bring to a simmer.
• Season to taste with salt and pepper.
• Add the meatballs to the sauce, reduce heat to medium, and simmer for about five minutes, until the sauce thickens slightly and the meatballs are heated through.
• Serve hot with garlic mashed potatoes, lingonberry preserves and pickled cucumbers.