Ingredients
3 tablespoons unsalted butter
3 tablespoons canola oil
1 medium onion, finely chopped
1 cup heavy cream
3 tablespoons store-bought veal demi-glace or reduced beef stock
Coarse salt and freshly ground pepper
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
3 slices good-quality white bread, crust removed
1/2 pound ground sirloin
1/2 pound ground pork
1/2 pound ground veal
1 large egg
1/2 cup finely chopped fresh dill
Lingonberry preserves, for serving
Garlic-Turnip Mashed Potatoes, for serving
Preparation
Melt 1 tablespoon butter with 1 tablespoon canola oil in a small skillet over medium-high heat; add onion and cook, stirring, until soft and translucent. Add 1/2 cup heavy cream and demi-glace. Season with salt and pepper, cayenne pepper, and nutmeg; stir to combine.
Transfer onion mixture to a large bowl and let cool slightly. Place bread in a medium bowl and add remaining 1/2 cup cream; let stand until bread has absorbed liquid. Squeeze excess liquid from bread and add bread to bowl with onion mixture. Add sirloin, pork, veal, egg, and dill; using your hands, mix until just combined. Moisten hands with lukewarm water and gently form meat mixture into 3/4-inch round balls.
Heat remaining 2 tablespoons butter and 2 tablespoons canola oil in a large skillet over medium-high heat until butter has melted. Place meatballs in skillet and cook, turning, until lightly browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain; serve with lingonberry preserves and mashed potatoes.
