1 T. butter
1/4 C. shallots or white onion, finely diced
fine zest of 1/4 orange (about 1 1/2 t.)
1/2 C. lingonberry preserves
1/2 C. red wine
juice of 1/2 orange
1/4 C. balsamic vinegar
1/8 t. nutmeg
1 T. cold butter
salt and pepper to taste
Saute shallots in butter on medium heat for 3 to 4 minutes, or until
translucent. Zest the orange and set zest aside. Add preserves, wine, orange
juice and balsamic vinegar. Bring to boil, then reduce heat to medium-low.
Gently simmer uncovered until reduced by half (approximately 20 minutes). Add
orange zest and nutmeg. Stir in cold butter until it melts. Add salt and pepper
Add meatballs. Cook over very low heat for 30 minutes.
1/4 C. cream or half-and-half
1/2 C. onion, chopped finely
1/4 C. fresh parsley, chopped finely
1 T. Dijon mustard
1/8 t. allspice
1/8 t. nutmeg
1/4 t. cumin
Pinch of ground cloves
1/2 t. salt
1/4 t. black pepper
3/4 C. soft bread crumbs
3/4 lb. ground beef
2 egg yolks, beaten lightly
2 T. butter
In a large bowl, combine cream, onion, parsley, Dijon mustard, allspice, nutmeg,
cumin, cloves, salt and pepper. Stir in bread crumbs and let sit for 15 minutes.
Add ground beef and egg yolks to mixture and mix well. Set butter next to bowl,
and butter hands frequently while shaping 45 meatballs barely one inch across.
In a large nonstick skillet, cook the meatballs in two batches for about 10
minutes or until no longer pink inside.