INGREDIENTS

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.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 2520 Calories (kcal); 211g Total Fat; (74% calories from fat);
101g Protein; 57g Carbohydrate; 886mg Cholesterol; 2319mg Sodium Food
Exchanges: 0 Grain(Starch); 13 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 35 Fat;
2 1/2 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INF239
Converted by MM_Buster v2.0n.

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