There’s something truly comforting about biting into a perfectly crisp and golden potato meatball, especially when it’s filled with a surprise of creamy feta cheese. These Potato Meatballs are a delightful twist on traditional potato recipes, blending the soft, fluffy texture of potatoes with the savory depth of sautéed onions, garlic, and aromatic thyme. The addition of feta cheese in the center adds a burst of tangy flavor that elevates the dish to new heights. Perfect as a snack, appetizer, or even a main course when paired with a fresh salad, these potato meatballs are so irresistible that you’ll want to make them every week!
Ingredients
- 1 kg of floury potatoes (such as Russets, for the best texture)
- 1 medium onion, finely diced
- 1 garlic clove, minced
- 10 g butter (about 1 tablespoon)
- 2 eggs, lightly beaten
- 2 tablespoons potato starch (for binding)
- Salt and pepper, to taste
- Fresh thyme, finely chopped, to taste
- 200 g feta cheese, divided into 8 pieces
- Oil or clarified butter, for frying (enough to cover the bottom of the pan)
Preparation Instructions
- Boil the Potatoes: Start by washing the potatoes and placing them in a large pot. Cover them with cold water and bring to a boil over medium-high heat. Cook the potatoes for about 20 minutes or until they are tender when pierced with a fork. Once cooked, drain the potatoes and let them cool slightly. Peel them while they are still warm for easy handling, then press them through a potato ricer into a large mixing bowl. This will give the potatoes a smooth, fluffy texture perfect for meatballs.
- Prepare the Aromatics: While the potatoes are cooling, peel and finely dice the onion and garlic. In a small skillet, melt 10 g of butter over medium heat. Add the diced onion and garlic, sautéing until they are soft and translucent, about 5 minutes. Be careful not to let them brown too much, as you want a gentle, sweet flavor. Remove from heat and allow to cool slightly.
- Mix the Potato Dough: To the riced potatoes, add the sautéed onion and garlic mixture, along with 2 beaten eggs, 2 tablespoons of potato starch, and freshly chopped thyme. Season generously with salt and pepper. Using your hands or a wooden spoon, mix everything together until well combined. The mixture should be firm enough to hold its shape when formed into meatballs; if it’s too sticky, add a little more potato starch.
- Form the Meatballs: Divide the potato mixture into eight equal portions. Take each portion and flatten it slightly in your palm. Place a piece of feta cheese in the center, then fold the potato mixture around it, shaping it into a ball and making sure the cheese is completely covered. Repeat with the remaining portions.
- Fry the Meatballs: In a large skillet, heat a generous amount of oil or clarified butter over medium heat. The oil should be hot enough that a small piece of potato mixture sizzles when added, but not so hot that it smokes. Carefully place the potato meatballs into the pan, being careful not to overcrowd them. Fry the meatballs for about 4-5 minutes per side, or until they are golden brown and crispy on the outside. Turn them gently to ensure even browning on all sides.
- Serve and Enjoy: Once fried, remove the meatballs from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve the potato meatballs hot, alongside a mixed salad, cucumber or green bean salad, or braised cherry tomatoes for a complete meal. The crispy exterior and the melty feta center make these meatballs a true crowd-pleaser.
Variation Tips
- Cheese Alternatives: If you’re not a fan of feta, feel free to substitute with other cheeses such as goat’s cheese, Camembert, or even a sharp mountain cheese for a different flavor profile.
- Herb Adjustments: While thyme provides a wonderful aromatic touch, you can experiment with other herbs like dill, parsley, or chives to suit your personal taste preferences.
- Spice It Up: For a little heat, add a pinch of red pepper flakes or finely chopped chili to the potato mixture.
Nutritional Information
- Serving Size: 1 meatball (based on 8 servings)
- Calories: 180 kcal per meatball
- Total Fat: 8 g
- Saturated Fat: 3 g
- Cholesterol: 60 mg
- Sodium: 300 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 3 g
- Sugars: 2 g
- Protein: 6 g
- Calcium: 10% of the Daily Value
- Iron: 8% of the Daily Value
Conclusion
These Potato Meatballs with Feta are a versatile and delightful addition to any meal plan. Their crunchy exterior, fluffy potato interior, and creamy, tangy feta center make them a unique and satisfying dish. Simple to prepare and cook, they are perfect for those busy weeknights or a special weekend treat. Whether you stick with the classic feta filling or experiment with other cheeses and herbs, these meatballs are sure to become a beloved staple in your kitchen. Enjoy them fresh from the pan, served with your favorite salad or vegetable side, and discover a new favorite way to enjoy potatoes!
