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1
In a small frying pan melt 1 tbsp.
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2
of butter over moderate heat.
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3
When the foam subsides, add the onions and cook for approximately 5 minutes, until they are soft and translucent but not brown.
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4
In a large bowl combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg and optional parsley.
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5
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.
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6
Shape into small balls about 1 inch in diameter.
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7
Arrange the meatballs in one layer on a baking sheet or flat tray; cover with plastic and chill for at least 1 hour before cooking.
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8
Over high heat melt 2 tbsp.
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9
butter and 2 tbsp.
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10
oil in a heavy skillet.
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11
When the foam subsides, add the meatballs, 8 to 10 at a time.
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12
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.
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13
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.
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14
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.
