Stuffed Fried Potatoes with Meatballs and Mozzarella
To stave off any potato-related boredom, we've come up with a recipe so epic you won't believe it 'til you see it! Grab your melon baller, because you're going to need it to carve a few holes in a potato which you're then going to stuff with meatballs and mozzarella. Once that stuffed potato gets enveloped in a blanket of mashed potatoes, it gets breaded and fried – your taste buds are guaranteed to explode!
Equipment
- Melon Baller
Ingredients
- 3 medium potatoes
- 1 oz ground beef plus parsley, salt & pepper to taste
- 6 mozzarella pearls
- 1 egg yolk
- 2 tsp corn starch
- 1 tbsp milk
- 1 pinch nutmeg
- flour for breading
- egg for breading
- bread crumbs for breading
Instructions
- Boil the potatoes and let them cool. Once the potatoes are cooled, use a melon baller to carve out 6 holes in each potato – 3 on each side. Transfer the potato balls to a bowl and set them aside for now.
- Combine the ground beef, parsley, salt, and pepper and mix until well combined. Then form 12 mini meatballs from the mixture – they should be about the same size as the potato balls so they fit inside the holes in the potatoes. Put 4 meatballs in the holes in each potato – 2 on each side. Put 2 mozzarella pearls in the holes in each potato – 1 on each side.
- Mash the potato balls you set aside earlier. Add the egg yolk, corn starch, milk, and a generous pinch of nutmeg, and combine until smooth. Press the mashed potatoes all around the sides of the stuffed potatoes until they're completely covered. Use a fork to draw lines in the mashed potatoes and freeze the potatoes for 90 minutes.
- Dredge the stuffed potatoes in flour, egg, and bread crumbs. Fry the stuffed potatoes in 300°F oil for about 7-8 minutes until golden brown.
- Serve the fried potatoes with sour cream, chives, and all the fixins' you want!
