There are many ways to make meatballs.
Some use only meat and few spices. Some have more ingredients than a stew. But my grandmother used potatoes.
Zucchini was another ingredient used instead of potatoes mainly because meat was not available as it is today. Back in the old days a slaughtered pig had to last a whole year for a family of 3 or maybe 4 and we had to make the best of it.
Grandma said, potatoes or zucchini tenderizes the meat and that’s why they are softer.
Then we believed that the stomach has to be filled, so there is nothing more filling than potatoes, rice and bread of course.
To this day, I can’t really enjoy a meatball without potatoes in it. It feels dry and hard.
I made this for friends and family over the years and they all fell in love with the texture and flavor of these meatballs.
Give it a try and let me know what you think about. Recipe could be halved easily.
1 lb (500 gr.) potatoes
2 medium onions
3 lb (1.4 kg) grounded meat (preferred)
6 medium size eggs
4 large garlic cloves
2 teaspoons dried oregano
2 teaspoons dried dill
2 oz. (40 gr.) fresh chopped parsley
Salt and pepper to taste
Oil for frying
Peel potatoes and keep them submerged in water. Peal onion, garlic and prepare the rest of the ingredients.
Take a big bowl and cheese grater; grate first the garlic (use smaller shredding surface for the garlic), onion and the potatoes on the large shredding surface.
Add all the other ingredients and mix very well. Check for salt and pepper.
Form meatballs 2 oz. (60 gr.) each.
In a deep, large frying pan, add enough oil, about 1 inch (2.5 cm), heat on high but not to burn.
Add about 15 meatballs at a time. Reduce heat if oil is too bubbling. Fry on one side until medium brown, then turn the meatballs on the other side.
Remove on a metal rack covered with paper towel to drain the excess fat.
Serve with desired side dish or as an appetizer with A1, mustard, ketchup or horseradish.
Excellent for a buffet party. They could also be used for spaghetti with meatballs and tomato sauce.