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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.
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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.
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3
Shape into small balls about one inch in diameter.
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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.
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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.
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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.
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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.
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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.
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9
If you want to make a sauce, the book recommends making one with the pan juices; here's how.
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10
Remove pan from heat and pour off all fat; stir in 1 tbsp of flour.
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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.
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12
Pour over meatballs and serve with noodles or potatoes.
