1. instructions: 2. heat the onion till golden in a couple of tablespoons of lightly browned butter. 3. mash the potatoes and moisten the rusk flour in a little water. 4. mix all the ingredients until there is consistency and flavour generously with salt, white pepper and (optional) a little finely crushed allspice. 5. use a pair of spoons to shape the mixture into relatively large, round balls and transfer to a floured chopping board. 6. fry them slowly in plenty of butter. 7. how to make the cream sauce: 8. swirl the boiling water or beef stock in a pan. 9. add cream and thicken with white flour if preferred. 10. season well with salt and pepper. 11. serve the meatballs with the sauce and freshly boiled potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
