Step 2
Once cooked, drain them, peel them and mash them while still hot with a potato masher, collecting the puree in a bowl.
Step 3
Add the egg
Step 4
Mix the grated parmesan and breadcrumbs
Step 5
Scent of basil and finely chopped chives
Step 6
Season with a pinch of salt and some ground pepper
Step 7
Mix with a spoon to even out the mixture
Step 8
Form the potato balls by taking a little of the mixture and working it with your hands. Arrange the balls one by one on a plate
Step 9
Fry the meatballs in boiling vegetable oil until golden brown; drain and transfer to a plate lined with absorbent paper
Step 10
Season with salt and serve the meatballs piping hot with a sauce of your choice.
storage:
Potato balls should be eaten freshly fried and piping hot. If you have any left over, you can store them in the refrigerator in an airtight container for 1-2 days maximum.
Step 1
Boil the potatoes in salted boiling water for about 40 minutes
Step 2
Once cooked, drain them, peel them and mash them while still hot with a potato masher, collecting the puree in a bowl.
Step 3
Add the egg
Step 4
Mix the grated parmesan and breadcrumbs
Step 5
Scent of basil and finely chopped chives
Step 6
Season with a pinch of salt and some ground pepper
Step 7
Mix with a spoon to even out the mixture
Step 8
Form the potato balls by taking a little of the mixture and working it with your hands. Arrange the balls one by one on a plate
Step 9
Fry the meatballs in boiling vegetable oil until golden brown; drain and transfer to a plate lined with absorbent paper
Step 10
Season with salt and serve the meatballs piping hot with a sauce of your choice.
storage:
Potato balls should be eaten freshly fried and piping hot. If you have any left over, you can store them in the refrigerator in an airtight container for 1-2 days maximum.
