| In a small skillet melt butter. Add onions and sauté until tender and translucent. In large mixing bowl, combine onions, ground beef, cream, salt, pepper and egg, using your hands, knead mixture until it is fluffy. Shape into medium-sized balls; about 2 inches in diameter. Arrange meatballs one layer deep on baking sheets. Cover with plastic wrap and refrigerate for at least 1 hour. In large skillet, melt butter and vegetable oil, add meatballs a few at a time. With one hand, shake skillet to help meatballs retain their shape. Cook until meatballs are browned and no pink remains when one is cut in half. Transfer cooked meatballs to a casserole and keep warm (200 degrees) while cooking the rest. Add more butter and oil to the skillet as needed. When the last batch of meatballs are finished, pour off all fat but 2 tablespoons. Add flour to form a roux. Slowly add cream, stirring constantly. Cook over moderate heat to thicken. Serve over meatballs.
|
