Baked omelette potato balls with mushrooms, red onions and Taggiasca olives

the potato dumpling they are a tasty idea to come up with on many occasions. A very easy recipe made from a few simple ingredients, these meatballs are ideal as vegetarian main course. Made in smaller sizes, they will also be suitable as a treat appetizers or a snack of aperitif.

Just serve them fried, hot, and you’ll see that they’ll get sucked in. But they are also cold propositions Meatballs they are very tasty: in this case the slight aroma of fresh mint it will be even more inviting.

Meatballs made from cheese, vegetables, meat or fish are among the most popular dishes for young and old alike. Usually very easy to prepare, they’re often a great way to spice up leftovers as well. Excellent fried but also oven-baked or in a saucepan. Among the many vegetarian proposals of Il Cucchiaio d’Argento, try the chickpea and pecorino balls or the crispy meatballs with asparagus.

OTHER TASTY RECIPES: Baked vegetable balls; Bread balls and zucchini; Quinoa and eggplant balls

Preparation time
30 minutes
Cooking time

60 minutes

Resting place
at room temperature
Rest time

15 minutes


4 – 6

How to prepare: potato balls

Preparation of the potato balls - Phase 1

Preparation of the potato balls - Phase 1

To prepare the potato balls, first wash the potatoes well. Put them in a saucepan, add cold water and coarse salt and put them on the heat. Cook them until tender: this will take around 40-45 minutes depending on the size and variety. Drain them, let them cool for a few minutes, then peel them and mash them in a mash press, collecting the mash obtained in a bowl.

Preparation of the potato balls - Phase 2

Preparation of the potato balls - Phase 2

Add the breadcrumbs, grated Parmesan, egg and finely chopped mint with a knife. Salt and pepper and mix everything until a homogeneous mixture is obtained. Let sit for at least 15 minutes.

Preparation of the potato balls - Phase 3

Preparation of the potato balls - Phase 3

Taking a little of the mixture, form balls of the desired size with just moistened hands and place them by hand on a tray. Brown them, a few at a time, in a pan with peanut oil at 170 ° and remove them using a skimmer. Pat them dry on a plate lined with paper towels.

Preparation of the potato balls - Phase 4

Salt the still hot potato balls and serve.