Quick and easy potato bombs
- Easy
- 60 min
- Kcal 365
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!
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!