Swedish Meatballs

By grassickkitchen

Ingredients

• 1 Tbp butter
• 4 Tbp finely chopped onion
• 1 cup potato boiled and mashed
• 3 Tbp bread crumbs
• 1 pound lean ground beef
• 1/3 cup heavy cream
• 1 tsp salt
• 1 egg
• 1 Tbp chopped parsley
• 2 Tbp butter
• 2 Tbp vegetable oil
• 1 tsp pepper
• 1 tsp garlic powder or minced garlic

Details

Servings 50

Preparation

Step 1

In a small frying pan, melt the butter over moderate heat. When teh foam subsides, add the onions and cook for about 5 minutes or until soft and translucent but not brown.
In a large bowl, combine the onions, potato, bread crumbs, meat, cream, salt, egg, pepper, garlic and optional parsley. Knead mixture by hand until all ingredients are well blended and the mixture is smooth and fluffy. Shape into small balls about 1" in diameter. Place the meatballs on wax paper on a baking sheet. Cover with plastic wrap and place in the refrigerator for 1 hour.
Over high heat melt 2 Tbp of butter and oil in a 10" skillet. When the foam subsides add the meatballs 10 at a time. Reduce the heat and fry the balls rolling them around to cook all sides. Fry for about 8 minutes until evenly brown. Add more butter and oil as needed to finish cooking the meatballs. Drain and serve.