The potato and speck meatballs are tasty, flavorful bites perfect for an appetizer, as an entrée, or on a nice buffet platter, perhaps alongside zucchini and potato meatballs to please vegetarian friends too. But if you add a vegetable side dish or a mixed salad, the potato and speck meatballs will also be a great main course. For cooking, I chose the air fryer, but you can simply deep fry them or bake them in the oven.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 15 Pieces
- Cooking methods: Stove, Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz potatoes
- 3/4 cup flour
- 2 tbsps grated Parmigiano
- 1.75 oz speck
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- as needed extra virgin olive oil for cooking
Tools
- 1 Pot for boiling potatoes
- 1 Colander
- 1 Potato Masher
- 1 Bowl
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Baking Sheet for Air Fryer
- 1 Air Fryer GOURMETmaxx
- 1 Oil Sprayer
Steps
Peel the potatoes, cut them into cubes, and boil them in boiling water: it will take about 20 minutes. When the potatoes are ready, mash them using a potato masher. Transfer them to a bowl, add the Parmigiano, a tablespoon of oil, the speck cut into strips, season with salt and mix the ingredients. Cover and let rest in the refrigerator for 30 minutes. After the resting time, take the dough and form the meatballs. Coat them in breadcrumbs, spray them with a little oil, and cook them in an air fryer at 392°F for ten minutes or in the oven at 356°F for 18/20 minutes or until they are nicely golden, turning them halfway through cooking.
