2 to 3 tbsp. butter
3 tbsp. finely chopped onions
1 tbsp. finely chopped garlic
1 tbsp. fresh parsley, minced
1/3 cup bread crumbs
1/2 cup water
1/4 cup cream (any kind)
1/2 lb. ground beef
1/4 lb. ground pork
1/4 lb. ground veal
1 egg
1 1/2 tsp. salt
1/2 tsp. pepper

Sauté onions in butter until golden brown.

Combine 1/2 cup water with 1/4 cup cream. Soak bread crumbs in water and cream, then add ground meats, onions, seasonings, and egg. Mix until very smooth.

Shape into balls using two spoons that have been dipped in cold water.

Fry in butter until evenly browned, a few at a time. Shake pan continuously to make balls round.

Remove each batch to a saucepan for easy reheating. Clear skillet with a little water before starting next batch. Pour this pan juice into a cup and reserve. Season the pan juice and pour over meatballs (in the saucepan) when they have all finished cooking.

These meatballs are generally served without gravy (pan juices are used instead).

Some people like to roll the meatballs in a breading made from fine oats (pulverized in a food processor) or plain bread crumbs before frying in the butter.

If you choose this method, dip the meatballs in a beaten egg before rolling.

Makes 4 servings.