Meat and potato balls in the air fryer. Tasty, flavorful, and versatile, we can serve them on the table for any occasion: as an appetizer, a snack, or as a main course with a good side dish.

If you don’t have an air fryer, they can be cooked either in a convection or static oven or in a pan.

Meatballs have always been a perfect main course for both adults and children. They allow you to recycle leftover food, presenting it in a new and surprising form, giving the impression that you have spent time and effort preparing everything anew.

These meat and potato balls were born out of the need to use leftover ground meat, varying the usual taste of meatballs that children love so much.

For a good result of the dish, the choice of potatoes is fundamental.
It is important to choose yellow-fleshed potatoes because they are more floury. Otherwise, the meatballs risk opening during cooking.

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Air Frying, Electric Oven, Frying
Cuisine: Italian
Seasonality: All Seasons

204.73 Kcal

calories per serving

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Energy 204.73 (Kcal)
Carbohydrates 16.59 (g) of which sugars 1.05 (g)
Proteins 8.78 (g)
Fat 11.57 (g) of which saturated 4.32 (g)of which unsaturated 5.15 (g)
Fibers 1.32 (g)
Sodium 623.86 (mg)

Indicative values for a portion of 70 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

Meat and Potato Balls in Air Fryer

2 potatoes (about 300g cooked and peeled weight)
300 g mixed ground meat
1 stale bread (crumb about 100 grams)
q.b. breadcrumbs (1/2 tablespoons for filling and more for breading)
1 bunch parsley
80 g parmesan cheese (you can use half parmesan and half pecorino)
2 eggs (medium)
q.b. milk
salt
pepper
q.b. extra virgin olive oil

Tools

Air Fryers
Bowl
Pot
Potato Masher

Steps

Meat and Potato Balls in Air Fryer

To prepare potato croquettes, wash the potatoes under running water to remove soil residues. Place them to boil in a large pot, covering with water, without peeling them. Use potatoes of similar size to ensure even cooking.
(Use old potatoes as they absorb less water).
It will take about 30/35 minutes if boiled in a classic pot or half the time with a pressure cooker.
Once ready, let them cool slightly (just enough to handle them) and peel them.
Pass them through a potato masher to obtain a puree while they are still warm.
To prepare meat and potato balls, combine in a bowl a slice of bread softened in milk, squeezed, and crumbled, the mashed boiled potatoes, eggs, grated cheese, a pinch of salt, and pepper.
Combine the ingredients in a bowl.
Add the ground meat and chopped parsley.
Mix all the ingredients.
If necessary, add breadcrumbs and mix the dough a little at a time, just enough to obtain a soft but not too compact dough.
Break off pieces of dough and roll them between your palms to shape the meatballs, then roll them in breadcrumbs, making them adhere all around.
Then, place them inside the air fryer basket next to each other and spray them with oil.
Cook in the air fryer at 365°F for 15/17 minutes, turning them halfway through cooking.
Or in a convection oven for 25/30 minutes, otherwise you can fry them in sunflower oil.
The cooking may vary depending on the size of the meatballs. I suggest turning them halfway through and spraying them with oil again.
Pan Cooking Heat abundant sunflower oil in a high-sided pan and fry the meatballs, turning them occasionally.
Once cooked, finish by seasoning the meat and potato balls with a pinch of salt.
Always check both the oven and the air fryer as cooking times may vary.
Enjoy your meal

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Notes

If you have doubts about which potatoes to use, by buying red ones you can’t go wrong: with their firm and compact flesh, they hold up perfectly to cooking, whether boiled, fried, or baked!