(by May Kesler)
(adapted from The New York Times Cook Book)
2 T. butter, plus additional for frying
3 T. minced onion
1 c. fresh bread crumbs
1 c. milk
3/4 lb. ground beef
1/4 lb. ground veal
1/4 lb. ground pork
1 egg, beaten
salt and freshly ground black pepper, to taste
1/4 c. flour, divided
3/4 c. cream
In a large skillet, melt butter and sauté onion until golden brown.
In a large bowl, soak bread crumbs in milk.
Add ground beef, veal, and pork.
Mix in browned onion, egg, salt and pepper.
Shape into 1 1/2-in. balls.
Roll balls in flour, reserving 1 T.
Over medium heat, melt enough additional butter in the skillet to cover the bottom, and brown the meatballs, shaking the pan occasionally so they keep their shape.
Remove to a serving dish and keep warm.
Combine the reserved 1 T. flour with the cream, and whisk into the pan juices.
Simmer 3 - 4 minutes, stirring occasionally.
Serve sauce over meatballs.
(Read Gefilte Fish and Ham, the story that accompanies this recipe.)