Meat and Potato Croquettes, Mother-in-Law’s Recipe…
Very good meatballs! I make them often and they are always enjoyed by everyone, young and old. A main course that can vary depending on the ingredients or the type of cooking, but always delicious. Whether they are made of potatoes, plain or stuffed or with meat, fried or stewed or with gravy, bringing them to the table is always a feast. Today I wanted to prepare them by following the recipe my mother-in-law makes, and she has a way with meatballs! At the bottom of this article, among the tips, I will put all the links to my meatball recipes, so by clicking on the name, you can read how to make them. Now, if you want, you can follow me into the kitchen to make Meatballs and Potatoes.
Ingredients for Meat and Potato Croquettes:
- 300g (10.5 oz) ground beef
- 300g (10.5 oz) potatoes
- 1 clove of garlic
- 100g (3.5 oz) white bread, crusts removed
- 100g (1 cup) grated cheese (such as Parmesan or Pecorino)
- 2 eggs
- 1 bunch of fresh parsley
- Salt, to taste
- Pepper, to taste
- Vegetable oil for frying, as needed
How to make Meat and Potato Croquettes:
- For the preparation of the Meatballs and Potatoes you need to start with cooking the potatoes, precisely, which should be washed and placed with all the skin on in a pot with as much cold water as is necessary to cover them.
- Let them cook, until pierced with a fork, they are well cooked. Drain them, let them cool, peel and mash them with a potato masher, collecting the puree in a bowl.
- Potatoes can also be mashed without removing the skin, because it will not come out of the holes of the potato masher. Also, for those who want to, the potatoes can be cooked for about 7 minutes with the microwave, poking holes in the peel before baking them so they don’t pop.
- Along with the potatoes, place the minced meat, eggs, grated cheese, chopped garlic and parsley, and crumbled bacon in the bowl. Season with salt and pepper and knead, until a soft dough is obtained.
- Should the dough be mushy, add some more bread and cheese; conversely, should it be hard, help yourself by adding a drop of milk and knead again. At this point, move on to forming the meatballs.
- To prevent the dough from sticking to your hands, help yourself by wetting them often with a little water or grease them with oil. Take the dough a little at a time and form the meatballs, placing them, as you go, on a plate or tray.
- Place plenty of oil in a high-sided frying pan and let it heat. Situate the meatballs in it and let them cook, turning them after the underside is nicely browned and crispy. Once cooked on both sides, take them out and place them on a sheet of paper towels to lose excess grease.
- Meatballs and potatoes should be served warm on a bed of fresh green salad and tomatoes.
Enjoy!
