This is how you do it: Heat the onion until golden in a couple of tablespoons of lightly browned butter
Mash the potatoes and moisten the rusk flour in a little water. Mix all the ingredients until meatball consistency. Flavour with salt, white pepper and (optional) a little finely crushed allspice.Shape into round golf ball size and transfer to a floured chopping board, then fry them quite slowly in plenty of butter.
The cream sauce
Swirl out the pan with a couple of decilitres of boiling water or meat stock. Strain the pan juices and dilute with cream. Thicken with white flour if preferred.
Season well, and serve this and the meatballs with freshly boiled potatoes, lingonberry jam, a green salad and salted or pickled gherkins