Ingredients
1 tbsp. butter
4 tbsp. finely chopped onion
1 lg. potato, boiled, mashed
3 tbsp. fine, dry bread crumbs
1 lb. lean ground beef
1/3 cup heavy cream
1 tsp. salt
1 egg
1 tbsp. finely chopped parsley (optional)
2 tbsp. butter
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In a small frying pan melt 1 tbsp. of butter over moderate heat. When the foam subsides, add the onions and cook for approximately 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 inch in diameter. 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. Over high heat melt 2 tbsp. butter and 2 tbsp. 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.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Swedish mixer with roller — mimics hand kneading, gentle on dough
Small enameled saucepan — warming sauces, melting butter, reheating