Preheat oven to 325 degrees F.
Begin by preparing the meatballs.Â Remove crusts from bread and soak in milk.Â In a large mixing bowl combine veal, beef and pork.Â Add bread, onion, garlic, thyme and egg.Â Season with salt and pepper and mix well to combine.Â Set a heavy-based roasting dish over medium-high heat.Â Add a 3-count of olive oil and brown meatballs.Â Cook for 3-5 minutes ensuring to brown meatballs evenly all over.Â Turn the heat up to high and add red wine and beef stock.Â Bring to a boil then cover pan with aluminum foil and bake in oven for 45 hour basting the meatballs every 20Â minutes.Â If all the liquid evaporates add some more beef stock as you go.Â When done, remove the meatballs and set aside.Â Set the pan with the braising liquid on the stove top over medium heat, add honey, mustard, caraway seeds and reduce until thick and syrupy.Â Finish with crÃ¨me fraiche and season with salt and plenty of freshly ground black pepper.
Place cranberries with orange juice in a small sauce pan and simmer until sauce is pulpy and thick â€“ about 10 minutes.
Cook egg noodles in salted water, following packet directions and toss with extra-virgin olive oil and chopped dill.
Edited: October 14th, 2009