These cheesy meatball poppers with a crispy potato coating are a game changer. Try out Billy Law's recipe today.
Peel potatoes and shred them into long 2mm matchsticks. Place potatoes in a large bowl then fill with enough cold water and soak for 10 minutes then drain. Repeat a couple of times until the water runs clear to remove the excess starch. Drain potatoes well and squeeze out excess water. Spread them out on paper towels and set aside to dry and remove any remaining moisture.
To make the meatballs, combine all the meatball ingredients in a large mixing bowl except the mozzarella. Mix everything together with your hands until the beef mince mixture is well combined and sticky. Divide mixture into 24 small portions and then roll them up into balls. Use your thumb and make a deep dent into the centre of each meatball. Fill each hole with a mozzarella cube, roll mince back into a ball and seal the cheese inside. Place meatballs on a tray and set aside.
Heat oven to 180°C. Put potatoes in a large bowl, add melted butter, egg, salt and pepper, stir to mix well. Grease a 24-hole mini muffin tin with butter. Fill each hole with a tablespoon of potato mixture, press down firmly to form a nest, then drop a meatball into each nest. Bake meatballs in oven for 25 minutes or until they are cooked through and the potatoes are golden and crispy.
Remove from oven and rest for 5 minutes then transfer meatball poppers to a serving platter. Serve immediately with tomato dipping sauce.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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