POKEY BALLS AND POTATOES
My mother made this as I was growing up, and it never had a name. A friend of mine her mom called them Hedgehogs. My little guy named them Pokey balls. My whole family likes them, and are a staple around here. I hope you enjoy.
Provided by DebraAnn Taylor
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix hamburger, rice and egg.
- Get your hands in and mix well.
- Form mixture into meatball shape.
- Pour soup into a large saucepan.
- Add water.
- Heat to simmer over medium heat.
- Lower temp to low.
- Drop meatballs into soup.
- Simmer for about 30 minute.
- Serve with Mashed Potatoes if you like.
- Enjoy.
Nutrition Facts : Calories 531.2, Fat 23.2, SaturatedFat 8.8, Cholesterol 162.1, Sodium 818, Carbohydrate 35, Fiber 1.8, Sugar 10.1, Protein 43.8
CRISPY POTATO BALLS
Provided by Ree Drummond : Food Network
Time 1h25m
Yield 12 balls
Number Of Ingredients 16
Steps:
- Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
- Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
- Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
- Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
- Garnish with more Parmesan and parsley.
- Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
- Preheat the oven to 350 degrees F.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
- Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
- Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.
KALLEH GONJESHKI (MEATBALLS AND POTATOES)
Kalleh gonjeshki is a comforting and nostalgic Iranian dish that, at its core, is a simple preparation of meatballs and potatoes simmered in a tomatoey sauce. Kalleh gonjeshki means "sparrow's head" in Persian, and the name is a reference to the size of the meatballs. Every family has its own version of this childhood favorite, and the dish hits the spot on cooler evenings. Don't replace the dried mint in the meatball mixture with fresh mint, as the dried mint contributes earthier notes and provides more flavor and fragrance. To cut down on time and pans, the meatballs are first baked in the oven, but you can also pan-fry them on the stovetop if you like. Kalleh gonjsheki is served with a side of bread, but you can also serve it alongside rice.
Provided by Naz Deravian
Categories meatballs
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven, and heat the oven to 425 degrees. Line a sheet pan with parchment paper.
- Place the meat in a large bowl and spread it out, creating a flat surface, to ensure the spices are evenly distributed. Sprinkle the salt, dried mint (if using), pepper and turmeric evenly over the meat. Add the grated onion and garlic, and mix everything well with your clean hands. Set a small bowl of warm water next to you, and wet your palms a little so the meat doesn't stick to your hands. Roll the meat mixture into 1 1/2-inch balls (the size of a sparrow's head), about 1 tablespoon of meat mixture per meatball. (You should have around 25 to 30 meatballs.) Place the meatballs on the prepared sheet pan, drizzle with the olive oil and bake until cooked through and slightly browned on top, about 20 minutes.
- Meanwhile, make the sauce: In a medium sauté pan or pot with a lid, heat the oil over medium-high, add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. Sprinkle the onion with a little salt, reduce the heat to medium and add the garlic and turmeric. Cook for about 2 minutes, until the garlic and turmeric are fragrant.
- Add the potatoes, season with salt and pepper, stir, and cook for 2 minutes just to take the raw edge off. Push the potatoes to the sides and make a little space in the middle of the pot. Add the tomato paste to the oil in the center, stirring to cook off its raw taste and deepen the color, and taking care not to burn it, about 1 minute. Mix the tomato paste with the potatoes, add 1 1/2 cups of water, stir and bring to a gentle boil. Add the meatballs, reduce heat to medium-low, cover and simmer for 15 minutes.
- Taste the sauce and a potato, and adjust seasonings to your liking. Add the cinnamon, gently stir, cover and cook for another 5 minutes, until all the flavors have melded. You can add more water if you'd like a slightly thinner sauce.
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