Method

In a large bowl, combine beef, ham, egg yolks, cheese, parsley and cream sauce and salt and pepper to taste.  Mix together by squishing through your fingers. A pair of clean hands is the best tool for this.

When well combined but not overmixed, wash hands to remove residue which will stick to meatballs as you roll them.  With damp hands, shape the mixture into meatballs.

Put flour on a plate and lightly dust the meatballs.  Do not let them coat too heavily with flour or the flour will turn gummy in the cooking.

Heat oil and butter together in a saute pan.  Put in onion and cook over low heat, stirring, occasionally for 5 minutes.

Raise heat to high and put in meatballs.  Cook for 1 minute on each side, then lower heat to cook gently for 15 minutes or until just a little pink in the center..  Remove to a serving bowl and keep warm while finishing the final step.

Stir 3 tablespoons water into the pan.  Let heat for just a few seconds, then stir in brandy. Using a whisk, stir over low heat to scrape up any pan juices. Cook until thickened and pour over meatballs.

Contributor: Eric Simon

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