| Boil the potatoes in the skins, then use a fork to break them open and crush them a bit, right on the plate, so that they soak up the sauce when you spoon the meatballs over them.
Yeah, if you're making your own meatballs, I would include some coarse matzo meal, minced fresh onion, and minced parsley in the mix. (A zetz of Worcestershire sauce is good, too, but I can't remember offhand whether it's KP.) Brown them on all sides in a bit of oil before you add the sauce. |