Swedish Meatballs

1 medium potato, peeled and cubed
1 tablespoon butter
1/2 small onion, chopped
3 tablespoons bread crumbs
1 lb lean ground beef
1/3 cup heavy cream
1 egg, beaten
1 tablespoon fresh parsley, chopped
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon flour
3/4 cup light cream or heavy cream
salt and pepper

1. Bring a pot of water to a boil and cook the potato until tender.
2. Meanwhile, melt butter in a skillet over medium heat. Add the onions and sauté until tender.
3. Combine potato, onion, bread crumbs, ground beef, cream, egg and parsley. Continue to mix until smooth and fluffy.
4. Season meat with salt and pepper and shape into 1" balls. Arrange on a baking sheet, cover and refrigerate for an hour.
5. Heat a large skillet over medium heat. Add 1 tablespoon of the butter and 1 tablespoon of the oil. Cook the meatballs in batches, turning often to preserve their shape. Adding remaining butter and oil as necessary and keep cooked meatballs in a warm place until serving.
6. Once all the meatballs are cooked, stir flour into the pan drippings, then whisk in cream. Continue cooking until thick. Serve with potatoes or cooked egg noodles.

Makes 6 servings