Potato meatballs stuffed with meat
8 servings
100 minutes
Potato meatballs are a refined dish of French cuisine that combines the tenderness of mashed potatoes with the rich flavor of aromatic minced meat. The origins of this recipe trace back to rural cooking traditions where simple ingredients were used to create hearty and sophisticated dishes. The secret to the flavor lies in the balanced combination of spices, the sweetness of raisins, and the spicy notes of capers that give the filling expressiveness. Meatballs fried to a golden color create a crispy crust that hides softness and richness inside. They are perfect as a standalone dish or paired with a light sauce or fresh vegetables. Elegant and cozy, this dish captivates from the first bite, leaving a pleasant aftertaste and a desire to try it again.
1
Mix the minced meat, chopped garlic, pepper, shallots, olives, raisins, capers, bay leaf, cumin, oregano, tomato sauce, and sherry. Cover with a lid and set aside.
- Ground beef: 1.5 kg
- Garlic: 10 cloves
- Green sweet pepper: 1 piece
- Leek: 2 g
- Pitted olives: 25 pieces
- Raisins: 190 g
- Capers: 3 tablespoons
- Bay leaf: 2 pieces
- Ground caraway: 1 teaspoon
- Dried oregano: 1 teaspoon
- Tomato sauce: 1 glass
- Dry sherry (fino/manzanilla): 1 glass
2
In a large skillet, heat 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.
- Salt: to taste
- Bay leaf: 2 pieces
3
Peel the potatoes, cut them into large pieces, and boil in salted water until cooked. Drain the water and mash. Set aside and let cool slightly. Then beat in the egg yolks into the potatoes one at a time, add nutmeg, parsley, and season with salt. In a separate bowl, whip the egg whites to stiff peaks and set aside.
- Potato: 1 kg
- Chicken egg: 3 pieces
- Nutmeg: pinch
- Chopped parsley: 70 g
- Salt: to taste
4
Grease your palm with oil, divide the potato into small portions of about 1/4 cup each. Roll into a ball, press it down to form a small patty. Place 1 tablespoon of filling in the center and roll it so that the filling is inside. Dip the finished ball in egg white and then in breadcrumbs. Do the same with the remaining potato and filling.
- Vegetable oil: to taste
- Breadcrumbs: 1 glass
- Chicken egg: 3 pieces
5
Pour oil into a deep pan and heat it. Fry the potato balls in small batches until golden brown. Then place them on paper towels to drain excess oil.
- Vegetable oil: to taste
