I swear, these meatballs are revolutionary. If you have never been a fan of meatballs – these meatballs will change your perception of them and your whole world. You will fall head over heels in love with these juicy, herby and tasty little things.
And why, you ask?
Purely because there’s a surprise in these meatballs! Just imagine – juicy and flavourful meatballs with a mashed potato and carrot filling inside – yummy, huh? And the genius who inspired me is Bobbi from Bam’s Kitchen. Please head over her kitchen if you have not done so. Her kitchen’s full of delicious and international cuisine that made me salivate all over the keyboard whenever I read them, and I’m sure you’ll be like me after you’ve read through all her delicious and mouth-watering recipes!
Bobbi used whole baby potatoes when she made this but I didn’t want the meatballs to be so big, so I decided to go for a mash route – using my mashed potato and carrot recipe, I modified it slightly by omitting the cream. Then I shaped them into rounds and wrap the meat filling over them before pan-frying them.
Even when the potato filling ooze out, they will turn into a crispy crust as you pan-fry them – so I really think it’s a win-win situation!
And oh my, oh dear, oh god – they were soooo incredibly addictive! They make perfect appetizers, snacks, picnic food and lunch / dinner (toss with some pasta sauce!) – I think they go perfectly well with almost anything!
Here are the step-by-step photos!
First cut up some potatoes and carrot (do cut the carrot into smaller pieces than potatoes – I found out that they take a slightly longer time to cook than potatoes). Grab two garlic cloves (unpeeled) as well. Take a photo of them – Happy Family!
Add the potatoes, carrot and garlic cloves into a pot of boiled and salted water and boil till tender soft. Drain and set aside to let the excess moisture evaporate.
While it’s still hot, mash the potatoes, carrot and 1 garlic clove together (the other clove goes into the meatball mixture). Season with salt and black pepper.
And also add in some butter – it can never go wrong with butter!
And some Parmesan cheese, purely optional!
Mix them all up together and try not to eat it by the spoonful – it’s that good!
Scoop about a teaspoon of the mashed potato mix and roll it into small balls – dab your hands with a little water so that the potato won’t stick.
Next, combine the meatballs ingredients – ground beef, ground pork, breadcrumbs, dried parsley, dried sage, egg, salt and black pepper.
Mix together and add in 1 clove of the softened garlic (without the skin) – then mix altogether again.
Grab some meatball mix, flatten it into a round and place one potato ball in the middle.
Wrap it up into a large meatball!
Repeat, repeat, repeat!
I ended up with about 25 meatballs.
Pan-fry them in a little oil until browned all over – the potato’s already cooked, so just have to ensure the meat is cooked!
Flip it over and fry the other side! Some potato may ooze out but that’s okay, life’s not always perfect anyway!
Plate and serve! (The leftover potato-carrot balls are pan-fried as well – crispy and yummy!)
Strongly recommended to serve it with a bottle of icy cold beer!
Surprise! Potato Surprise Meatballs and an Award
- 2 medium potatoes, peeled and diced
- 1 medium carrot, peeled and diced
- 2 garlic cloves, optional
- 1 knob of butter
- About 1/4 cup grated Parmesan, optional
- 300 grams ground beef
- 150 grams ground pork
- 2 teaspoons dried parsley, or 2 tablespoons of freshly snipped parsley
- 2 teaspoons dried herbs of your choice, sage, oregano etc
- 1/3 cup dried/stale bread crumbs, or use Panko, Japanese bread crumbs
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
- Olive oil
- Boil a large pot of water and add in the potatoes, carrot and garlic cloves. Simmer until both potatoes and carrot are tender. Drain and return the potatoes and carrot into the pot (place the garlic cloves on a chopping board). Cook the potatoes and carrot over very low heat until all the water has evaporated. Remove from heat and set aside.
- Using a spoon / fork, gently apply pressure onto the garlic cloves, the garlic should smoosh out easily. Discard the skin. Add one garlic clove to the potato-carrot and the other to a mixing bowl for the meatballs.
- Mash the potatoes, carrot and garlic (while they are still hot). Add in butter, Parmesan cheese and season to taste with salt and black pepper.
- Scoop small teaspoons of potato-carrot mix and roll them into small balls. Dab your hands with a little water to prevent the mix from sticking. Set aside.
- In the mixing bowl with the other clove of garlic, add in both types of ground meat, parsley, herbs-of-your-choice, bread crumbs, egg and salt and black pepper. Mix well.
- Scoop a little meatball mix (estimation required) and roll into a ball. Flatten it and place one potato-carrot ball in the middle. Enclose and roll into a ball and flatten slightly (I found that when flatten slightly, they cook easier.)
- Heat a large non-stick frying pan over medium heat. Add in some oil and fry the meatballs in batches till thoroughly cooked through.
- Serve warm with a bottle of icy cold beer! Also perfect with some salad greens and pasta!
 To take this dish one step further (and many steps more sinful), dip the rolled meatballs (with the potato-carrot inside) in flour, then beaten egg and then Panko. Deep-fry them and you’ll get a delicious Surprise Meatball Croquette!
 If you’re lazy to make the potato-carrot mix, use mini baby potatoes. Prick with a fork all over and boil them in salted water until tender. Drain, let cool and proceed with the wrapping.
 You’ll most likely end up with extra meatballs or potato-carrot balls. Just pan-fry them together with the other meatballs – still very tasty!