Ingredients
- 1 1/2 pound ground pork
- 1 1/2 pound ground veal
- 1/2 pound yellow onion, finely chopped
- 3 tablespoon fresh parsley, chopped
- 3 tablespoon honey
- 2 tablespoon eggs, beaten
- 1/4 cup bread crumbs
- 1 teaspoon black pepper
- 2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 1/2 pound ground pork
- 1 1/2 pound ground veal
- 1/2 pound yellow onion, finely chopped
- 3 tablespoon fresh parsley, chopped
- 3 tablespoon honey
- 2 tablespoon eggs, beaten
- 1/4 cup bread crumbs
- 1 teaspoon black pepper
- 2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 8 ounce lingonberry jam
- 3 cup veal demi-glace or reduced veal/beef broth
- 3/4 cup heavy cream
- 2 tablespoon arrowroot or cornstarch
- 2 tablespoon Cold water
Preparation
Baking Directions:
For the meatballs: Fine dice the yellow onion.
Pick parsley leaves from stems and finely chop.
Combine all meatball ingredients together in a bowl, mix thoroughly by hand being careful not to over-mix.
Roll mixture into 1 1/2-inch uniform meatballs.
Place meatballs, evenly spaced on a non-stick sheet pan.
Cook at 350 degrees Fahrenheit for 18-20 minutes until meatballs are cooked through.
For the sauce: Combine lingonberry jam, reduced stock/demi-glace and heavy cream in a saucepan.
Bring the liquid mixture to a simmer.
Combine the arrowroot/cornstarch with the 4 tablespoons cold water to make a slurry.
Whisk the slurry into the sauce mixture while it is simmering.
It will begin to thicken after adding the slurry.
Continue to simmer until sauce is a gravy-like consistencyRemove meatballs from oven and place in the lingonberry sauce to serve.
