Crunchy Oven-Baked Potato Meatballs

TopatoTopatoDarth Vader581359871
22/06/2017
"Forget frying, we`re going to make you the tastiest and crunchiest potato meatballs around. As way of thanks, you can treat us to a beer."
Preparation20 min.
Cooking25 min.
Тotal45 min.
Servings6
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Ingredients

  • potatoes - 2 lb (1 kg)
  • onions - 1 head, small
  • butter - 1 1/3 tbsp (20 g), soft
  • eggs - 1
  • parsley - 3 - 4 tbsp, fresh, chopped
  • cheese - 2 oz (50 g)
  • salt
  • black pepper
  • rusks - 9 - 10

Preparation

Peel the potatoes and dice them, put them to boil (check to see if they're ready from time to time with a fork).

While they're cooking, finely chop the onion head, cheese and parsley. Get your "breadcrumbs" ready too - crumble the rusks in a bowl, mortar and pestle or use a hand blender. Be careful not too crumble them too finely - the idea is to have larger pieces that crunch.

Once the potatoes are ready, drain out the water and put them in cold water briefly to cool (or just wait for awhile). Pour them into a bowl, mash them a little with a fork (be careful not to mash them to a paste, you need to still have pieces).

Season with salt and black pepper, add the chopped ingredients, as well as the beaten egg and soft butter. Stir well. Turn the oven on to 356°F (180 °C).

Next, in order to work fast, make an "assembly line", so to speak, on the counter in the following order: a bowl of cool-warm water, the potato mixture bowl next to it, then a deep plate with the crumbled rusks and finally a flat oven dish laid out with baking paper.

Make the meatballs as follows: dip your hands in the water, shape flat meatballs, roll them well in the prepared rusks (they're going to stick to the wet surface) and place in the oven dish. Continue until you've used up all of the mixture.

Place the prepared meatballs in the preheated oven for about 15 min. Then, using a spatula or tongs, flip them over and bake for another 10-15 min. Serve them warm with a dairy sauce or garnish of your choice (salad, for example).

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