Yield: 24 meatballs

Meatballs

½ cup fine dry breadcrumbs
¾ cup heavy cream
1½ Tablespoons olive oil
1 medium yellow onion, minced
2/3 cup ground beef
2/3 cup ground veal
2/3 cup ground pork
2 Tablespoons honey
1 large egg
Kosher salt and freshly ground black pepper

In a small bowl, combine breadcrumbs and 3/4 cup heavy cream. Stir with fork until smooth. Set aside. Heat the oil in a pan over medium heat, and add the onion. Sauté 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 breadcrumb-cream mixture to the meat, and mix well. With wet hands (to keep the meat from sticking) shape a meatball the size of a golf ball. If the meat is too soft to shape, more breadcrumbs may be added to the mixture. Continue shaping meatballs, placing on a plate brushed with water.

In a large skillet over medium-high heat melt the butter and add the meatballs. Sauté, browning on all sides, until cooked through, about 7 minutes. Remove to a plate and discard the fat from the skillet.

Mashed Potatoes

2 pounds Idaho potatoes
1 pint cream
½ pint milk
½ pound butter
Salt and pepper to taste

Boil the potatoes until cooked. Strain. Mash with a fork. Heat the milk and the cream. Whisk the milk, cream and butter into the mashed potatoes. Season with salt and pepper.

Lingonberries

1 pound lingonberries
½ cup sugar

Mix the lingonberries and the sugar. Allow to sit for about 2 hours. Serve on the side.

To serve, place meatballs on top of the mashed potatoes and the sauce on top of that lingonberries around