|Onion||1 Medium, finely chopped|
|Potatoes||1 Cup (16 tbs), mashed|
|Bread crumbs||3 Tablespoon|
|Lean ground beef||1 Pound|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Parsley||1 Tablespoon, chopped|
|Vegetable oil||2 Tablespoon|
Cook onion in 1 tablespoon butter until soft but not brown.
Combine onion, mashed potatoes, bread crumbs, meat, heavy cream, salt, egg, and parsley in a large bowl.
Mix with a wooden spoon until well-blended.
Shape into balls.
Put on a flat tray and chill at least 1 hour before cooking.
Melt remaining butter and oil in large skillet.
Fry meatballs on all sides until done through, about 8 to 10 minutes.
Add more butter and oil, if needed.
Transfer finished meatballs to casserole or baking dish, keep them warm.