Potato Meatballs

Servings: -

Preparation time: less than 15 minutes


Peel a squash, grate it and boil it in salted water. After they boiled the potatoes, we grind them together with the butter as for pyre. Then add eggs, finely chopped onion, crushed garlic, chopped parsley, salt, pepper and flour. Homogenize the composition well then form meatballs that we put in breadcrumbs and fry them in hot oil.

Put the mashed potatoes in a large bowl

Over it add green onions, bacon, garlic, paprika, cumin, salt and pepper, 1 egg and mix well

Put the flour on your hands, take a little composition in your hand and close inside a cube of cedar cheese

Shape everything into a meatball

Repeat the process with the whole composition and implicitly with all the cedar cubes

Beat the other two remaining eggs with a whisk

Pass the meatballs through the flour, then through the egg, breadcrumbs, again through the egg and again through the breadcrumbs

Repeat the process with each meatball

Heat the sunflower oil in a large pan and fry the meatballs well

If you notice that they are frying too fast, lower the heat

Don't forget to turn them on each side so that they fry evenly

When they have a golden brown color, take them out on a large plate, on which you have previously placed several napkins to absorb the excess oil.

Potato Meatballs with Lemon Sauce

Wash the potatoes well. Boil them in salted water. Drain, peel and strain. Leave to cool.
Incorporate the eggs, then add the flour, green parsley and knead an elastic dough, not very soft. Match the taste of salt and pepper.
Here you can proceed in two ways:
- molded in the form of a roll with a diameter of 6-7 cm and rolled in breadcrumbs, so that it penetrates the dough, forming a crust. Cut thick slices with one finger and place in a tray lined with baking paper, greased with a little oil
- flattened shapes of the right size that you roll in breadcrumbs, then transfer them to the tray lined with baking paper, greased with a little oil.
Place in the preheated oven for about 20-25 minutes, at 190-200 degrees, turning them halfway through or until they are done and nicely browned.
Keep them warm until the sauce is ready.

Lemon sauce
Melt the butter in a saucepan, add the flour, mix well, and after a few minutes quench with soup. Rub well so that they do not remain lumpy and simmer for about 5 minutes, stirring constantly or until the sauce begins to thicken.
Set aside and incorporate the peel, lemon juice and adjust the taste of salt.
Put in an arrival

Serve the potato meatballs while they are hot, sprinkled with lemon sauce, as a dish in itself or as a side dish next to fish, meat or various grilled dishes, etc.

Potato meatballs

Potato meatballs cooked according to the recipe below are a healthier version of meatballs. These, if not fried in oil, have a very low caloric content (about 171 calories for two meatballs and so are very good for people who love meatballs, but who want to lose weight or maintain their current weight. Even with 60 grams of added muscle (see recipe), they still have a lower caloric content than meatballs.

However, if you fry them in oil, the number of calories will be quite close to that of meatballs and the only advantages are that those with potatoes require a much faster frying and that they have a lower content of saturated fats and cholesterol.

Another meatball recipe, healthier than this can be found here.

Ingredients for eight servings
& # 8211 1.2-1.3 kg potatoes (about eight medium potatoes)
& # 8211 two eggs
& # 8211 a medium onion
& # 8211 olive oil
& # 8211 ¼ dill link
& # 8211 ¼ parsley link
& # 8211 25 grams butter
& # 8211 a teaspoon of thyme
& # 8211 a teaspoon of paprika
& # 8211 a teaspoon of pepper
& # 8211 three cloves of garlic
& # 8211 sare.

How to prepare meatballs of potatoes
Peel the potatoes, wash them, cut them in half (wide) and boil them. Let it boil for 10 minutes. Remove the potatoes in a colander and let them drain and dry (I left them for about 3-4 hours) so as not to get juicy meatballs.

In a bowl, grate the potatoes (on a large grater) and add two raw eggs, dill and parsley (finely chopped), thyme, paprika, pepper and a teaspoon of salt or less.

Finely chop the garlic and onion and fry in 3 tablespoons of olive oil (2-3 minutes), then add over the mixture.

Melt the butter (should not be heated) and add over the mixture.

Mix well. It is better to mix with a spoon or fork and not with the mixer to keep the coarse texture of the mixture and not to turn the mixture into a mashed potato. Straighten the salt.

Form thin meatballs by hand and choose one of the options below.

For frying you have two options:
& # 8211 without oil, in a hot ceramic pan (potato meatballs already have fat in them), on low heat & # 8211 requires more patience

& # 8211 in hot olive oil (about half a finger on the bottom of the pan) is done faster, but contains much more calories than the oil-free version. Change the oil every two toasts.

When frying in oil, remove the meatballs on a kitchen towel to remove any more fat.

Fry until browned on both sides.

Optional: for people who want a little meat & # 8211 can chop very finely 60 grams of smoked muscle that is lightly fried with onion and garlic and then added over the mixture.

The nutritional values ​​present in the table above are valid for meatless and oil-free fried meatballs.

By following this recipe you get about 16 meatballs.

The costs for eight servings of meatballs with potatoes (without meat) are about 3-5 RON (2014 prices).

How to serve
Serve hot with a summer salad or simple.

Baked mashed potatoes with cheese!

A very tasty and quick dish of mashed potatoes and cheese. You can use the puree left in the fridge in the evening.


-salt and black pepper - to taste


1. Boil the potatoes, then pass them through a sieve until you get a puree.

2.Add salt, black pepper and cheese given through the large grater. Mix the ingredients until the composition is homogeneous.

3.Mix the breadcrumbs with black pepper and paprika.

4. Grease your hands with a little oil, form balls, the size of a walnut or larger, pass them through the breadcrumbs and place them on the oiled tray.

5. Bake the balls for 7-10 minutes in the preheated oven up to 180 ° C.

Advice. The balls can also be prepared in the fryer.

We got 25 flavored balls, which you can serve with cream sauce or tomato sauce.

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After you prepare them, you have two options. Either fry them or bake them in the oven. Of course, the second option is much healthier. Why? Because it does not involve oil and frying. However, in both cases, the roasts are ready when they acquire a uniform golden color. I enjoy cooking and good appetite!

Purple potato dumplings stuffed with cream cheese

Purple potato meatballs stuffed with cream cheese are my son's favorites. I discovered them by chance, when I was left with 2 tablespoons of purple mashed potatoes and I spread it on a slice of bread greased with cream cheese. I found the taste very interesting, so I shaped it into meatballs. And they came out great!

  • 2 KG of potatoes
  • 4 eggs
  • biscuit
  • 4 cloves of garlic or more according to your preferences
  • Salt and pepper to taste
  • A little oil to grease the meatballs

Method of preparation

Wash the potatoes and boil them in their skins, in water with 1 teaspoon of salt. When they are cooked, drain them and let them cool.

After cooling, when they are a little hot, we peel them, put them on the small grater, grind the garlic, add the eggs, the breadcrumbs and season with salt and pepper.

Modeling meatballs

We lined a tray with baking paper. With a wet hand, form balls and then flatten them into circles about 2 cm thick and place them in the tray. With the help of a straw I made the eyes and with a spoon the mouth.

Put in the preheated oven at 200 degrees with ventilation for 20 minutes or until nicely browned.

They can be served as an entree or as a base dish, along with a seasonal salad.

The average grade given by the jury for this recipe is 8.75.

Recipes with Gina Bradea & raquo Recipes & raquo Smiling baked potato dumplings

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Video: Μπιφτέκια αφράτα με λεμονάτες πατάτες στο φούρνο της Αργυρώς. Αργυρώ Μπαρμπαρίγου (October 2021).