Friday, September 14, 2012

Meatballs (with Potato)

Meatballs (with Potato)
(16 meatballs)


1 lb. Small Idaho Potatoes
2 Whole Eggs
1 ½ cup Pecorino Romano, grated
¼ cup Flat Leaf Parsley, chopped
½ tsp. Salt
1 lb. Ground Beef
½ lb. Ground Veal
½ lb. Ground Pork
½ cup Plain Bread Crumbs
2 cloves Fresh Garlic, peeled
Olive Oil, as needed


Peel and cook potatoes until tender in salted water.  Drain and put through a ricer into a bowl and set aside until cool.  DO NOT MASH.  In a medium bowl combine the eggs, cheese, parsley and salt together and set aside.  In a large bowl add the meats and bread together, then add the cooled riced potatoes and then the egg mixture and mix by hand.  Do not over mix or meatballs will be come tough.  Make the meat mixture into 16 meatballs about the size of a golf ball.  In a large cool fry pan add the oil and garlic heating slowly until garlic is golden.  Discard the garlic, turn heat up to medium-high and start frying the meatballs.  Brown the meatballs on all sides and cook until done (see note).

Note:               The meatballs should take about 2-3 minutes to brown on all sides.  At this point you could place in a pre-heated 350 degree oven for an additional 20-30 minutes to finish or put them in marinara sauce for 30-40 minutes to finish cooking.

Note:               You do need a ricer for this recipe to turn out correctly.  If you don’t have one in your kitchen, you should get one.  They are a very handy piece of equipment to have on hand.

Note:               You can use all ground beef for these meatballs too.

Ideas for Future Efforts

No comments:

Post a Comment