INGREDIENTS

INSTRUCTIONS

SAUCE
In a small frying pan, melt 1 tb. of butter over moderate heat. When the
foam subsides, add the onions and cook for about 5 minutes, until they are
soft and translucent but not brown. In a large bowl, combine the onions,
mashed potato, bread crumbs, meat cream, salt, egg and optional 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.
Shape into small balls about 1" in diameter. Arrange the meatballs in one
layer on a baking sheet or flt tray, cover with plastic and chill for at
least 1 hour before cooking. Over high heat, melt 2 tb. butter and 2 tb.
oil in a heavy skillet. When the foam subsides, add the meatballs, 8 to 10
at a time. Reduce the heat to moderate and fry the balls on all sides,
shaking the pan almost constantly to roll them around in the hot fat to
help keep their shape. 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. Add more butter and oil to the skillet as needed and transfer each
finished batch to a casserole or baking dish and keep warm in a 200=F8F.
oven. If the meatballs are to be served as a main course with noodles or
potatoes, you may want to make a sauce with the pan juices. Remove from the
heat, pour off all fat from the pan and stir in 1 tb. of flour. Quickly
stir in 3/4 cup cream - light or heavy and boil over moderate heat for 2 or
3 minutes, stirring constantly, until it is thick and smooth. Pour over
meatballs and serve. If the meatballs are to be served as an hors d'oeuvre
or as part of a sm'rg=86sbord, they should be cooked as above, but formed
into smaller balls and served without the sauce. Serves 6 to 8 or about 50
meatballs.
Posted to MM-Recipes Digest V4 #064 by "William E. Webster"
<thelma@pipeline.com> on Mar 03, 1997.

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