2 1/2poundsRusset potatoespeeled and cut into cubes
1poundground beef
1poundground pork
1egg
2tablespoonsheavy cream
1/2cupchopped white onion
1teaspoonsalt
1/2teaspoonsground white pepper
1/4teaspoonallspiceoptional
1/2cupflour
4ouncesbutterdivided use
2teaspoonssoy sauce
2teaspoonsWorcestershire sauce
1cupwater
1/2cupheavy cream
Mashed potatoes
remaining potatoes
2tablespoonsbutter
2tablespoonsheavy cream
Instructions
Place potatoes into a large pot, add enough water to cover the potatoes. cook potatoes over medium-high heat. Cook potatoes for 8 to 10 minutes or until they are tender. Drain, and set aside.
In a small skillet heat together 2 teaspoons of butter and chopped white onion. Cook until tender, but do not let the onion brown. In a large bowl combine ground beef, ground pork, 1 egg, heavy cream, cooked onion, salt, and white pepper. Add 3/4 cup cooked potato to the bowl. Use a mixer to combine the mixture. Blend until the meatball mixture is smooth.
Form small balls out of the meat mixture. Drop the meatballs into flour and roll gently in the flour. Cook the meatballs in a large skillet with a tablespoon of butter. Turn the meatballs every few minutes while cooking so they cook evenly. Cook the meatballs for 15 minutes or until done. The meatballs will be browned on all sides when they are finished.
To make the gravy, you may need to add another tablespoon of butter to the skillet. Add 2 tablespoons of flour to the skillet. Cook the roux for about two minutes. Add the water and the heavy cream to the roux stir continually over medium heat. The sauce will thicken. Add soy sauce and Worcestershire sauce to the gravy. Cook and heat through.
Remaining potatoes
For the remaining potatoes not used in the meatballs, you can make mashed potatoes out of them. Place warm cooked potatoes into a bowl, and add in butter and cream, and mix with a blender until smooth. You will want to adjust for seasoning.