1 lb. Ground Beef
1 lb. Ground Pork
1 Egg
1 Table Spoon Onion Powder
Fresh Parsley, minced
Sea Salt and Black Pepper, to taste

Ingredients for Veal Reduction
In a food processor add 1 cup fresh mushrooms, 3 cloves minced garlic and one minced shallot.
Sautee mushroom garlic/shallot blend in 2 tablespoons of butter. Add 2 cups veal stock and simmer until sauce is reduced and slightly thickened. (do not add slat as the stock will become salty as it is reduced)

Ingredients for Mashed Potatoes
4 Large Potatoes, peeled and roughly chopped
3 Tablespoons Clarified Butter
Sea Salt and Black Pepper
Olive Oil

Boil potatoes until fork tender in a saucepan filled with water, about 15 minutes.
Drain the water and mash the potatoes using a potato masher. Mix in the clarified butter and season to taste with salt and pepper.
In a bowl, combine the ground beef, egg, onion powder, mashed potatoes and season with salt and pepper.
Shape the meat mixture into small meatballs with your hands , about a ½ inch round.
Add olive oil to skillet over medium-high heat.
Add the meatballs and cook on all sides until fully cooked.
Spoon veal reduction onto a dish and place meatballs on top.