Baked Potato Balls

Name: Baked Potato Balls
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 20
Ingredients: Potatoes 1.8 lbs; Grana Padano PDO cheese (to grate) 1.4 oz; Breadcrumbs ½ cup; Eggs medium 1; Parsley 1 bunch; Oregano 4 leaves; Thyme dry to taste; Garlic powder ½ tsp; Fine salt to taste; Black pepper to taste; Breadcrumbs 1 cup; Eggs 2; Extra virgin olive oil 2 spoonfuls

445

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 445
Carbohydrates g 63
of which sugars g 2.3
Protein g 17.3
Fats g 13.8
of which saturated fat g 4.23
Fiber g 4.5
Cholesterol mg 162
Sodium mg 769

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Makes: 20 pezzi
Cost: Low

PRESENTATION

Recipe by
Silvia Sciattella

Potatoes are so versatile that you could dedicate an entire recipe book just to dishes featuring them! Timeless companions to meat or fish main courses, they have always been inspiring muses for countless recipes like croquettes, gateau, savory tarts, or meatballs like the ones we propose in this recipe. Our baked potato balls are tasty and soft bites, perfect for those who prefer a lighter and healthier cooking method compared to frying. Serve them with a fresh and aromatic sauce made from Greek yogurt and mint, or with a fake egg-free mayonnaise!

Discover other baked meatball recipes, such as baked pumpkin balls, which are vegetarian!

INGREDIENTS

445

Calories per serving

Ingredients for 20 balls: Potatoes 1.8 lbs (800 g); Grana Padano PDO cheese 1.4 oz (40 g) - (to grate); Breadcrumbs ½ cup (60 g); Eggs 1 - medium; Parsley 1 bunch; Oregano 4 leaves; Thyme to taste - dry; Garlic powder ½ tsp (2 g); Fine salt to taste; Black pepper to taste

for the breading: Breadcrumbs 1 cup (120 g); Eggs 2; Extra virgin olive oil 2 spoonfuls

Preparation

How to prepare Baked Potato Balls

To make the baked potato balls, first boil the potatoes for 30-40 minutes 1 or until they are soft, checking with a fork: when it easily pierces the center of the potatoes, they are done. Chop the parsley after washing and drying it 2. While still hot, pass the potatoes with their skin through a potato ricer (or peel them and mash with a fork) and collect the puree in a bowl 3.

Add the salt 4, pepper 5, thyme, garlic powder, grated Grana Padano DOP, a few oregano leaves, and chopped parsley 6.

Mix everything well, then also incorporate the egg 7 and breadcrumbs 8. Stir to get a homogeneous mixture 9.

Now make the balls, slightly flattening them with your hands 10, and place them on a tray. Prepare the coating: in a bowl, beat the eggs, and in another plate, pour the breadcrumbs. Then take the balls, dip them in the egg 11, and then in the breadcrumbs 12.

Transfer all the balls to a baking sheet lined with parchment paper 13, drizzle with 2 tablespoons of oil 14, and bake in a preheated oven at 350°F for 15 minutes or until golden. After the cooking time, remove the baked potato balls from the oven 15 and serve hot!

Storage

It is recommended to consume the baked potato balls once ready; they can be frozen raw and then cooked directly from frozen. After cooking, they can be stored in the fridge for 1 day.