Fried Beef and Potato Meatballs

A pile of meatballs on a white serving bowll with a kitchen towel around the bowl.

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Fried Beef and Potato Meatballs, an easy family-friendly appetizer made with beef mince and mashed potatoes, beautifully seasoned to create some delicious bite-sized meatballs that are golden and crispy on the outside, but tender and juicy on the inside. Perfect for a mezze-style feast served alongside dips, salads and bread, these meatballs are also a great addition to your lunchbox or picnic basket.

Prep Time30

Cook Time15

Resting Time15

Total Time1

Course: Appetizer, Main Course

Cuisine: International

Servings: meatballs

Calories: 214kcal

Author: Daniela Apostol

Ingredients

300 g beef mince (ground beef, 10 oz)
300 g large potato (10 oz)
½ shallot
2 cloves of garlic
1 tablespoon fresh parsley
1 tablespoon fresh dill
1 egg
2 tbsp grated parmesan
1 teaspoon salt
¼ teaspoon ground black pepper
40 g panko breadcrumbs (½ cup)
1 teaspoon paprika
65 g plain flour (½ cup)
2 cups sunflower oil

Instructions

Peel and cut the potato into small cubes, and add them to a pan.
Cover the potato cubes with water, add a pinch of salt, and boil them until tender.
Drain the water, and use a potato masher to mash the potatoes well.
Set the mash aside to cool down completely.
Peel and chop the onion and garlic finely, chop the parsley and dill as finely as you can.
Add the cold mash, mince, chopped onion, garlic, parsley, dill, breadcrumbs, egg, paprika, salt, pepper and parmesan to a large bowl.
Mix well to get a uniform mixture.
Allow the beef mixture to rest for 10-15 minutes so the breadcrumbs can soften.
With wet hands, shape balls the size of a walnut - I got 25 meatballs.
Coat each meatball in flour, shaking the excess flour off.
Heat up the oil on a medium heat, and batch fry the meatballs on both sides until golden brown.
Remove the meatballs from the pan and transfer them to a plate lined with kitchen paper to absorb the excess oil.

Notes

Keep the meatballs on the smaller size, they cook more evenly and get a lovely crust. You do not have to have them completely submerged in oil, just turn them onto the other side once they have the right colour on one side.
Don't turn the heat too high, I fried the meatballs on a medium heat. Too high, and the meatballs will brown on the outside too quickly, while the middle of the meatballs isn't cooked right.

Nutrition