Put the flour, egg and breadcrumbs into separate shallow bowls. Have ready a tablespoon, and a drying rack over a sheet pan. You could also have a medium sized bowl of water to wash your fingers with if you don't like getting them dirty (I don't).

Take the tablespoon and fill it with some mashed potato, and put that into the palm of your hand. Make an indentation in it. Get a small piece of meatloaf and put it in the center of the mashed, then bring the mashed up to completely cover the meat. Roll it gently into a nice ball.

Dip the ball into the flour, shaking off the excess, then roll in the egg, shaking off excess, then roll in the panko bread crumbs. Put the breaded ball on the drying rack and continue the same until you have run out of mashed. I dipped my fingers in the bowl of water after rolling each in the bread crumbs to keep my fingers clean.

Put the balls in the refrigerator, uncovered for at least a half an hour.

Put about 3 inches of oil in a deep pan. Heat the oil until it reaches 360 F (193 C). If you don't have a candy/frying thermometer, please go get one, but in the meantime, you can use a bit of bread. If the bit of bread floats up to the top of the pan immediately, the oil is ready.

While the oil is heating, make the sauce by combining all the ingredients in a small sauce pan and heating it until it comes to a boil, then reduce to low and cook about 10 minutes. Remove from the stove and set aside.

Have ready a drying rack over a sheet pan and some coffee filters or paper towels for absorbing the oil. The filters or paper towel should be on the rack. Put about three or four balls into the hot oil and cook until they turn tan colored, flipping them once as you go. Don't let them get too brown because they continue cooking after they have left the oil. Put one each in a coffee filter or drain on the paper.

When all the balls have been fried, serve with the sauce on the side. It's nice with a little salad.