Fried Meatballs & Mashed Potatoes
Servings
40meatballs
Passive Time
1hour
Servings
40meatballs
Passive Time
1hour
Ingredients
For Mashed Potatoes
  • 2lbs. baking potatoes, peeled and quartered
  • 2tbs butter
  • 1cup milk
  • salt and pepper, to taste
For Meatballs
  • vegetable olive oil for deep frying
  • 1cup bread crumbs(we used panko breadcrumbs)
  • 1tsp salt
  • to taste, freshly ground black pepper
  • 1tbs parsley, chopped
  • 1/2cups parmigiano-reggiano cheese, grated
  • 2 large eggs
  • 2lbs ground meatWe use a 50/50 blend of Pork and Turkey. You can use any ground meat, beef, chicken, or a blend.
Instructions
For Mashed Potatoes
  1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  2. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
For Meatballs
  1. In a large bowl, mix the ground meat with ½ cup of grated Parmigiano-Reggiano cheese, 2 eggs, 1 tsp. salt, the parsley and a touch of freshly milled black pepper.
  2. Using a small cookie scooper, form small round meatballs.
  3. Spread the breadcrumbs on the plate and roll the meatballs in the breadcrumbs.
  4. Pour 1 inch of extra-virgin olive oil into the skillet and turn on the stove to high.Place a couple of layers of paper towels on on the countertop next to the stove. If you are not accustomed to deep-frying, use a candy/ deep-fry thermometer (that can read temperatures up to 400-450 degrees) and wait until the temperature reaches 325°F. You can also check the temperature by tossing in a ¼-inch crumb of soft bread. If it fries, rising to the surface and surrounded by many bubbles, your oil is sufficiently hot. If the crumb sinks in the oil with just a couple of little bubbles, wait a little bit before trying again.Cook the meatballs for 7-9 minutes, turning them periodically for even cooking. If you are using a large sauté pan, you will be able to deep-fry about half of the meatballs at a time.
  5. Using two forks or a small skimmer, remove the meatballs when they have reached a golden-brown color. Drain them on the paper towels and serve.