Sicilian Potato Meatballs: the great appetizer delicious Italian recipe…
Sicilian Style Potato Meatballs in the pan tasty and potato-based easy to make perfect even as an appetizer and I assure you that once brought to the table they will disappear in a second. This typical recipe is very quick, time to blanch the potatoes and then flavor them with other ingredients that make them super appetizing. In addition to the potatoes, as in croquettes, I put caciocavallo cheese, sweet or spicy take your pick, I the sweet one and some herbs that make them super tasty. Actually meatballs are as common in every home as the meatballs that grandmothers used to make us of little ones and every Region ultimately has its traditional version of fritter or meatball that is always fried in the end.
Ingredients for Sicilian Potato Meatballs:
- 800g (1.75 lbs) potatoes
- 100g (3.5 oz) caciocavallo cheese (or a strong provolone)
- 3 eggs
- 1 teaspoon garlic powder
- 80g (2/3 cup) breadcrumbs
- Fresh parsley, to taste
- Vegetable oil for frying, as needed
How to make Sicilian Potato Meatballs:
- Peel and wash the potatoes. Place them in a large pot filled with water.
- Bring the potatoes to a boil and cook for 20 minutes, then drain.
- Mash the potatoes using a potato masher.
- Add the eggs to the mashed potatoes (2 large eggs will suffice).
- Combine the breadcrumbs and parsley (fresh or dried) with the potato mixture.
- Add the grated caciocavallo cheese to the mixture.
- Mix everything thoroughly until you achieve a homogeneous mixture.
- Form somewhat oval-shaped patties from the mixture.
- Place the patties in the freezer for 30 minutes.
- Heat the oil to 155°-160°C (310°-320°F).
- Fry the patties, browning them on both sides.
- Drain the fried patties on paper towels.
Serve your Sicilian Style Potato Meatballs and enjoy!