FRIJE

Instructions

• 1.   Over medium heat, melt the butter in a small skillet. Once the foam has subsided, cook the onions for about 5 minutes; they should be tender and translucent, but not browned.
• 2.   In a large bowl, combine the onions, mashed potato, breadcrumbs, meat, cream, salt, and egg (and parsley if desired).
• 3.   Mix everything together vigorously (using your hands is perfect) until the mixture is homogeneous. Shape into small meatballs and place them on a baking sheet, then cover with plastic wrap. Let the meatballs rest in the refrigerator for one hour before cooking.
• 4.   Over high heat, melt the butter and oil in a large skillet. Once the foam has subsided, add the meatballs, 8 or 10 at a time. Reduce the heat to medium and fry the meatballs while shaking the pan to ensure that the meat rolls well in the fat and that the meatballs retain their shape.
• 5.   After 8 to 10 minutes, the meatballs should be browned on the outside and no longer pink in the center.
• 6.   Add more butter and oil as needed, and transfer each new batch of meatballs to a dish that you will keep in the oven at 200°C.
• 7.   If desired, the cooking juices can be used to make a sauce (with flour).

Nutritional information *