Slow-Braised Meatballs with Cranberry Sauce and Egg Noodles

1. Preheat oven to 325 degrees F. For Meatballs, in a medium saute pan heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Add onions, garlic, and thyme. Cook for 10 to 12 minutes until onions are caramelized. Remove crusts from bread and soak bread in milk. In a large bowl combine beef, veal, and pork. Add soaked bread, egg, and cooked onion, garlic, and thyme. Season with salt and pepper and mix well to combine.

2. In a heavy roasting dish heat a 3-count of olive oil (about 3 tablespoons) over medium-high heat. Add meatballs and cook for 3 to 5 minutes, browning all over. Turn the heat to high and add wine and broth. Bring to a boil; remove from heat. Cover dish with aluminum foil and braise for 45 minutes, basting the meatballs every 20 minutes. If all the liquid evaporates, add more broth as you go. When done, remove the meatballs and set aside. Set the pan with the braising liquid on the stovetop over medium heat and add honey, mustard, and caraway seeds. Simmer to reduce mixture until it is thick and syrupy. Stir in creme fraiche and season with salt and pepper.

3. For the Cranberry Sauce, in a small saucepan combine cranberries with orange juice. Simmer about 10 minutes, until sauce is pulpy and thick. Remove from heat.

4. Meanwhile, in a large pot of salted boiling water, cook noodles according to package directions. Drain; toss with oil and dill. To serve, top noodles with meatballs and sauce. Serve the Cranberry Sauce on the side.