Swedish Meatballs

Serves: 1 servings

Ingredients:

• 1/2 c Fine; dry bread crumbs
• 3/4 c Heavy cream
• 1 1/2 tb Olive oil
• 1 md Yellow onion; minced
• 2/3 c Ground beef
• 2/3 c Ground veal
• 2/3 c Ground pork
• 2 tb Honey
• 1 lg Egg
• Kosher salt and freshly
• -ground black
• ; pepper
• 3 tb Butter
• 1 lg Shallot; minced
• 1/2 Red bell pepper; minced
• 6 Pickled plums; pitted and
• -minced
• 2 c Chicken broth
• 1/4 c Plus 2 tablespoons plum
• -sauce

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