Meatballs with Cream Sauce

Scrub the potatoes thoroughly, rinse and boil in salted water for about 25 minutes, until fork-tender.

For the meatballs: Place the breadcrumbs in a bowl, cover with boiling milk and let stand for about 10 minutes. Peel the shallot, chop finely and sweat in 1 tablespoon butter until translucent. Remove from the heat, let cool slightly then mix with the meat, egg and soaked breadcrumbs. Season with salt and pepper and shape into small meatballs.

Heat 2 tablespoons butter in a large pan and sear the meatballs until golden brown on all sides, around 10 minutes. Remove from the pan, cover with foil and keep warm. 

For the sauce: Add the remaining butter to the pan and stir in the flour. Cook until light golden brown then gradually stir in the broth and cream. Simmer until creamy, stirring, about 5 minutes. Season with salt and pepper and arrange on serving plates with the meatballs.