Blackberry Glazed Swedish Meatballs

Directions

1. In a large skillet over medium heat, melt 1 tablespoon of the butter and add the chopped onion. Sauté, stirring occasionally, until golden brown and softened, 8-10 minutes. Let cool slightly.
2. Meanwhile, in a liquid measuring cup or small bowl, stir to combine the cream and bread crumbs.
3. In a medium bowl, combine the ground beef, pork, egg, sautéed onions, bread crumb mixture, 1 ½ teaspoons of salt, and a generous amount of black pepper. Use a wooden spoon or your hands to mix together (it might be slightly wetter than you’re used to). Take a heaping tablespoon and roll the mixture into 18 equal-sized meatballs; place them on a parchment-lined plate or baking sheet. (It’s okay if they don’t stay perfectly round.)
4. In the same skillet over medium, melt the remaining butter. Add all the meatballs and cook, turning over as needed, until brown on all sides and cooked through, 7-8 minutes. Transfer the meatballs to a plate.
5. Reduce the heat to low, then in the same skillet with the charred bits and fat, combine the blackberries, brown sugar, apple cider vinegar, salt, and pepper. Cook, stirring frequently and mashing the blackberries with a wooden spoon or spatula, until the blackberries are completely broken down and you reach a compote-like consistency, 10-12 minutes. Thin with ¼ cup of water and scrape up any browned bits from the bottom of the pan. It should be the consistency of a thick berry sauce or glaze, not a jam (you may have to add more water).
6. Add the meatballs and stir until fully coated in blackberry glaze. Serve immediately garnished with microgreens.