My Grandmother's Meatballs

• 1 medium baking potato (8 ounces), peeled and cut into 2-inch pieces
• 1 large egg, beaten
• 1/3 cup plus 1 tablespoon whole milk
• 1/3 cup plus 1 tablespoon heavy cream
• 3/4 cup plus 2 tablespoons plain dry breadcrumbs
• 12 ounces ground beef
• 12 ounces ground pork
• 1 small onion, finely chopped
• 2 teaspoons kosher salt
• 1/2 teaspoon ground white pepper
• 4 tablespoon unsalted butter
• Quick-Pickled Sweet Cucumbers
• Mashed potatoes and lingonberry jam, for serving

1. In a small saucepan, cook the potato in salted boiling water until tender, about 12 minutes.
2. Drain well, then pass through a ricer into a bowl.
3. Let cool.
4. Meanwhile, preheat the oven to 425.
5. In a large bowl, whisk the egg with the milk and cream.
6. Stir in the breadcrumbs and let stand for 5 minutes to soften.
7. Add the beef, pork, onion, salt, pepper and riced potato and mix just until combined.
8. Shape the mixture into 18 meatballs.
9. In a large ovenproof nonstick skillet, melt 2 tablespoons of the butter.
10. Add half of the meatballs and cook over moderate heat, turning, until golden all over, about 8 minutes.
11. Transfer to a plate and wipe out the skillet.
12. Repeat with the remaining 2 tablespoons of butter and meatballs.
13. Return all of the meatballs to the skillet and bake until cooked through, about 10 minutes.
14. Transfer to a platter and serve with the Quick-Pickled Sweet Cucumbers, mashed potatoes and lingonberry jam.

baking potato, egg, milk, heavy cream, breadcrumbs, ground beef, ground pork, onion, kosher salt, ground white pepper, unsalted butter, sweet cucumbers, potatoes

Taken from www.foodandwine.com/recipes/my-grandmothers-meatballs (may not work)