Finding someone among adults and children who doesn’t like them is hard! Today I prepare fried balls with meat and potatoes. I believe it is one of those dishes that are never missing for lunch at grandma’s house… they can be made of meat, fish, vegetables, bread, or legumes, all seasoned differently. In this recipe, I prepared meatballs with added boiled potatoes and other ingredients; they are soft and really super tasty. You can serve them as a main course, appetizer, or make them very small to offer as an aperitif. Surely the picture doesn’t do justice to the taste, but next time I’ll make it better! But now you just have to try and taste!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1.1 lbs mixed ground meat
- 2 cups potatoes
- 1 tsp salt
- 1 egg
- 3 tbsps grated Pecorino or Parmesan
- 1 clove garlic
- parsley
- salt to taste
- pepper (optional)
- breadcrumbs for coating
- oil for frying
Tools
- Bowl
- Frying pan
Steps
First, peel and dice the potatoes, fill the pot with water, add a bit of salt, and cook the potatoes for about 20 minutes.
Once cooked, drain them and mash with a potato masher or a fork will do fine.
In a bowl, place the meat, add the mashed potatoes, Pecorino, egg, salt, pepper, parsley, and garlic with the core removed and crushed. Mix all the ingredients.
Now prepare the meatballs. I made them about 50 g each, but you can make them bigger or even smaller, then roll them in breadcrumbs.
In the pan, put plenty of oil, and when it reaches a temperature of about 356°F, start immersing the meatballs.
Let them brown on one side and then on the other, keeping the flame constant to prevent the oil from burning.
Let them drain on absorbent paper and serve them still hot.
Your fried meat and potato balls are ready!
Storage
It is preferable to eat the fried balls as soon as they are ready, but if there are leftovers, you can reheat them for a few minutes in an air fryer or a traditional oven.
Tip
An important tip: don’t remove the balls from the oil as soon as they take color; otherwise, the inside might remain raw, so keep them cooking for 5 minutes, turning them from time to time. The time refers to the size of the balls.
