To be served as a finger food appetizer or as a main course, the mortadella and potato meatballs are tasty bites that win over the hearts of those who taste them. Extremely simple to prepare, they will become one of your favorite dishes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 meatballs
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 68.00 (Kcal)
- Carbohydrates 5.12 (g) of which sugars 0.27 (g)
- Proteins 3.12 (g)
- Fat 3.91 (g) of which saturated 1.44 (g)of which unsaturated 2.30 (g)
- Fibers 0.54 (g)
- Sodium 165.20 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For about 12 small meatballs
- 9 oz potatoes (boiled)
- 3.5 oz mortadella (sliced)
- 1 egg
- 2 tbsps Grana Padano cheese, grated
- 1 pinch salt
- nutmeg
- black pepper
- as needed breadcrumbs
- as needed vegetable oil
Steps
To prepare the mortadella and potato meatballs, start by cooking the potatoes. Take 9 oz of boiled potatoes, let them cool, then peel and place them in a bowl. Mash them with a fork.
Take the slices of mortadella and cut them first vertically into strips, then cut horizontally to obtain small pieces. Add the mortadella to the bowl with the potatoes, and season with salt, nutmeg, and black pepper. Also add two tablespoons of grated cheese and one egg, then mix everything well.
Now take a nice walnut-sized amount of mixture in your hands, or use a spoon to get an equal amount for each meatball. Then start forming the meatballs and roll them in breadcrumbs. Repeat the process until the mixture is finished.
Now move on to cooking.
Heat a generous amount of oil in a non-stick pan and fry the meatballs, turning them gently during cooking until they are golden brown.
Serve hot, and enjoy your meal!
Tips
It is advisable to prepare the mortadella and potato meatballs fresh. If you want to prepare the mixture in advance, you can do so and store it in the fridge for up to 24 hours, then shape and bread the meatballs before cooking.
