Crispy Meatballs with Cheesy Mashed Potatoes

Crispy Meatballs with Cheesy Mashed Potatoes (Page 2 ) | March 5, 2025

Step 1: Prepare the Meatballs
Mix the Ingredients: In a large mixing bowl, combine the 400 g minced meat, finely chopped onion, minced garlic, 2 tablespoons breadcrumbs, 1 egg, 1.5 teaspoons of salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 4 sprigs parsley. Mix well until everything is thoroughly combined.
Shape the Meatballs: Roll the mixture into small balls, about the size of a golf ball. You should get around 12-16 meatballs, depending on the size.
Prepare the Coating: Set up a coating station by placing the flour on one plate, breadcrumbs on another, and the beaten eggs in a shallow bowl. Add 1/2 teaspoon of salt to the beaten eggs and mix.
Coat the Meatballs: Roll each meatball in the flour, dip it in the beaten eggs, and then coat it with breadcrumbs. Make sure each meatball is fully covered in the breadcrumbs for an even, crispy coating.
Fry the Meatballs: Heat 4 tablespoons of sunflower oil in a large pan over medium heat. Once the oil is hot, fry the meatballs in batches until they are golden brown on all sides, about 7-8 minutes. Remove from the pan and place them on paper towels to drain any excess oil.
Step 2: Prepare the Mashed Potatoes
Boil the Potatoes: While the meatballs are cooking, peel and chop the 1 kg potatoes into even-sized pieces. Place them in a large pot of salted water (1 tablespoon of salt) and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
Mash the Potatoes: Drain the potatoes and return them to the pot. Add the 50 g of butter, 1.5 teaspoons salt, 1/2 teaspoon black pepper, and 100 g grated cheddar cheese. Mash the potatoes until smooth and creamy. Stir in the finely chopped parsley for a fresh, herbaceous flavor.
Step 3: Serve
Place a generous scoop of mashed potatoes on each plate, top with a few crispy meatballs, and garnish with extra parsley if desired.
Cooking Tips:
Use Cold Ingredients for Coating: For extra crispy meatballs, keep the beaten eggs and breadcrumbs in the refrigerator until ready to use. This helps the coating adhere better and fry up crunchier.
Don’t Overmix the Meat: When combining the ingredients for the meatballs, mix just until everything is combined. Overmixing can make the meatballs tough.
Even Cooking: When frying the meatballs, ensure they are not overcrowded in the pan. Overcrowding can cause the meatballs to steam rather than fry, resulting in a less crispy texture.
Extra Creaminess: If you prefer your mashed potatoes to be even creamier, you can add a splash of milk or cream when mashing the potatoes.
Baking Alternative: If you want a healthier option, you can bake the meatballs in a preheated oven at 200°C (400°F) for 20-25 minutes until they are golden and cooked through.