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Ingredients Jump to Instructions ↓

  1. 1 tablespoon Butter

  2. 4 tablespoons Onion; finely chopped

  3. 1 large Potato; boiled, mashed (1 c)

  4. 3 tablespoons Bread crumbs; fine dry

  5. 1 pounds Ground beef; lean

  6. cup Cream; heavy

  7. 1 teaspoon Salt

  8. 1 Egg

  9. 1 tablespoon Parsley; fine chopped (opt)

  10. 2 tablespoons Butter

  11. 2 tablespoons Vegetable

  12. Oil

  13. 1 tablespoon Flour

  14. cup Cream; light or heavy

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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 200F. oven.

  4. 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 ¾ 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.

  5. If the meatballs are to be served as an hors d'oeuvre or as part of a smrgsbord, they should be cooked as above, but formed into smaller balls and served without the sauce.

  6. Serves 6 to 8 or about 50 meatballs.

  7. Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .\\ichele Posted to MM-Recipes Digest V4 #6 by "John Weber" on Feb 11, 99

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