Potato Meatballs
⏳ Time
1 hour 40 minutes
🥕 Ingredients
20
🍽️ Servings
8
Description
Potato meatballs filled with meat
Ingredients
- Salad Potatoes - 2 lbs
- Farm fresh eggs - 3 pieces
- Nutmeg - a pinch
- Chopped Sage Leaves - 2.5 oz
- Vegetable Oil - to taste
- Breadcrumbs - 1 cup
- Lean Beef - 3 lbs
- Garlic - 10 cloves
- Orange Bell Peppers - 1 piece
- Leek - 0.1 oz
- Pitted olives - 25 pieces
- Raisins - 6.7 oz
- Capers - 3 tablespoons
- Bay leaf - 2 pieces
- Ground Cumin - 1 teaspoon
- Dried Rosemary - 1 teaspoon
- Passata Tomato Sauce - 1 cup
- Medium-dry sherry - 1 cup
- Olive Oil - 3 tablespoons
- Salt - to taste
Step by Step guide
Step 1
Mix the ground beef with minced garlic, pepper, shallots, olives, raisins, capers, bay leaves, cumin, oregano, tomato sauce, and sherry. Cover and set aside.
Step 2
In a large skillet, heat the oil over medium heat. Add the meat mixture and sauté for 30-40 minutes, breaking up large pieces. Season with salt and pepper. Remove the bay leaves. The filling is ready.
Step 3
Peel the potatoes, cut them into large pieces, and boil in salted water until tender. Drain and mash. Set aside to cool slightly. Then, beat in the egg yolks one at a time, add nutmeg, parsley, and season with salt. In a separate bowl, beat the egg whites until stiff peaks form and set aside.
Step 4
Grease your palm with oil, divide the potato mixture into small portions, about 1/4 cup each. Roll into a ball, then flatten it into a small patty. Place 1 tablespoon of filling in the center and roll it up so the filling is inside. Dip the finished ball in the egg white, then in the breadcrumbs. Repeat with the remaining potatoes and filling.
Step 5
In a deep skillet, pour in the oil and heat. Fry the potato balls in small batches until golden brown. Then place them on paper towels to drain excess oil.
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