On the long, long list of things I love (especially edible things), potatoes are very high on that list.
So, naturally, foods that involve potatoes make me exceedingly happy. This especially includes koftet batates, or potato meatballs as I shall henceforth call them. This recipe is not traditional in that I bake rather than fry, and thus bypass the flour and egg steps.
Don’t get me wrong, I am not the healthiest of eaters by a long shot, but if I’m eating potato for dinner I try to at least lessen the damage. Happy medium, if you will.
As it stands, they are somewhat reminiscent of tiny shepherd’s pie-balls. (That sounds so wrong).
- 5-6 medium-sized potatoes
- 1/3 lb ground beef (Chuck)
- 1 tbs salt
- 1 tbs pepper
- 1 small onion
- 1 cup breadcrumbs (roughly)
- start off by washing your potatoes very well. You will be boiling your potatoes WITH THE SKIN (humor me), so you want them good and scrubbed.
- boil the potatoes in a large pot of water with a pinch of salt for 15-20 minutes until tender. Take them out of the water and let them cool down.
- While the potatoes cool, saute the onions with a teaspoon of olive oil, then add ground beef and cook thoroughly. Strain any fat, and set the ground beef aside.
- After the potatoes are cool enough to handle, peel the potatoes carefully, avoiding peeling off any of the potato with the skin. The reason we boil with the skin in the first place is so that the potatoes are more starchy, thus better able to keep their shape.
- Cut the peeled potatoes and mash them using your choice of a masher, food processor, or potato ricer. I am generally a proponent of the ricer, but this time opted for old-school mashing so I could shape the balls easily. (I’m setting myself up for jokes, I know. )
- Shape your potatoes into ovular balls, then create a large dent with your finger. Fill the dent with the ground beef, leaving out any onions.
- Fold the mashed potato over the dent again. Once you have balls stuffed with beef, put your breadcrumbs in a bowl and toss each ball in until coated on all sides. (If you feel like making it fun, roll the ball around in the bowl to make sure you get every last bit)
- Line the balls up on a baking sheet, cooking at 400 degrees for 20 minutes, then on broil for another ten.
And voilà! Potato meatballs galore.