1. In a small frying pan, melt the tbsp of butter over med heat; when foam subsides, add onions and cook for about 5 minutes until they are soft and translucent but not brown. 2. In a large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg and parsley; knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy. 3. Shape into small balls about one inch in diameter. 4. Arrange meatballs in one layer on a baking sheet or flat tray, cover with plastic wrap, and chill for at least 1 hour before cooking. 5. Over high heat, in a large heavy skillet, melt the 2 tbsp butter and 2 tbsp oil; when the foam subsides, add the meatballs, 8 to 10 at a time. 6. Reduce the heat to medium and fry balls on all sides, shaking pan almost constantly to roll the balls around in the hot fat to help keep their shape. 7. In 8 to 10 minutes the meatballs should be brown outside and show no trace of pink inside when one is broken open with a knife. 8. Add more butter and oil as needed to the skillet as you fry each batch, and transfer finished meatballs to a casserole dish and keep warm in a 200F oven. 9. If you want to make a sauce, the book recommends making one with the pan juices; here's how. 10. Remove pan from heat and pour off all fat; stir in 1 tbsp of flour. 11. Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over medium heat for 2 or 3 minutes, stirring constantly, until it is thick and smooth. 12. Pour over meatballs and serve with noodles or potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
