The secret to my soft meatballs? A potato in the mix!
Easy, fast, and perfect for achieving juicy meatballs that are irresistible every time. With just a few simple ingredients – ground meat, boiled potato, and soaked sandwich bread – you’ll create a soft and tasty mix, ready to be shaped into perfect meatballs.
This trick makes the meatballs softer and juicier than the classic version, without needing too much breadcrumbs. Just a few steps, a few minutes of resting in the fridge, and you’re done: the mix will be compact, easy to handle, and ready to be cooked in the oven, in an air fryer, in a pan, or with sauce.
Follow my step-by-step recipe: I’ll explain how to mix, compact, and prepare the perfect mix that will win everyone over at the table!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs mixed ground meat
- 1 potato (boiled)
- 1 egg
- 3 slices sandwich bread
- Half cup milk
- 1.7 oz grated Parmesan cheese
- to taste salt
- to taste breadcrumbs
Tools
- Bowl
- Plastic wrap
Steps
Take the potato, boil it and mash it until you get a smooth puree.
Put the slices of sandwich bread in a bowl with half a cup of milk and let them soften, then gently squeeze them.
In a large bowl, put the ground meat, the egg, the grated Parmesan, the mashed potato, the soaked sandwich bread, and a pinch of salt.
Mix with clean hands and knead until you get a soft, homogeneous mixture ready to form the meatballs.
If the mixture turns out too soft, add a bit of breadcrumbs until you get the right consistency.
Cover the bowl with plastic wrap and let it rest in the fridge for at least 30 minutes. The mixture will be more compact and easier to handle.
Now form the meatballs: take the mixture and shape it into balls of the desired size, ready to be baked, pan-fried, or deep-fried.
Enjoy your meal!
Storage and Advice …
Store in the fridge.
Consume within 2 days after cooking.
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