- 3 starchy potatoes, peeled and diced into large cubes (small to medium spuds)
- 400 g / 0.8 lb ground beef mince
- 400 g / 0.8 lb ground pork mince
- 1 tablespoon finely chopped parsley
- 2 large cloves of garlic, finely diced or grated
- 1 + 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 egg
- Coconut oil or olive oil for cooking (about 2 tablespoons)
- Place potatoes into a pot with cold water (just covered) and bring to a boil. Cover and cook over medium-high heat for 8-9 minutes, until soft (test with a knife or a fork). Strain, transfer to a plate and cool off slightly.
- Add the meat mince, parsley, and garlic to a large mixing bowl. Season with salt and pepper and crack an egg in the middle. Set aside.
- Once the potato has cooled off (it doesn’t have to be completely cold), mash it with a fork or a potato masher, and add to the meat mixture.
- Using your hands, combine the meatballs mixture really well, making sure the potato and the meat are well incorporated. You can use your fingers to squash any large piece of cooked potato.
- Heat 3 tablespoons of olive oil or coconut oil in very large frying pan over medium-high heat. Scoop heaped tablespoonfuls of meat mixture and roll into balls. Add them to the frying pan as you roll. Once all the meatballs are in, cook for about 5 more minutes (it will be about a total 10 minutes from when you started adding them in), then turn them starting with the meatballs that went in the earliest. Cook for 5 minutes on the other side. Finally, turn the meatballs on their sides (pick the largest uncooked side, as all meatballs will be slightly different) and cook for 2 more minutes, until golden brown. The total cooking time, with turning, will be about 18-20 minutes.
- Turn the heat off and rest the meatballs for a few minutes before serving, sprinkle with some parsley.
This recipe yields 24 meatballs (about 5-6 per serving). Per meatball, you’re looking at 55 calories, 3 grams of carbs, 3 grams of fat, and 4 grams protein.