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INGREDIENTS

• 1 pound of ground beef
• 2 potatoes, boiled and peeled
• 2 carrots, boiled
• ½ cup parsley, finely chopped
• 1 egg, beaten
• ½ cup of Parmiggiano Regiano
• Oil for frying
• Plain bread crumbs to coat the meat balls
• Salt and pepper

DIRECTIONS

1. In a plate, mash the potatoes and carrots with a fork. Alternatively, for smother results, you can run the potatoes and carrots through a food mill or a potato ricer.
2. In a bowl – mix all the ingredients and knead until they are well combined. Using your hands, shape the meatballs and roll them in the bread crumbs. Refrigerate for 20 minutes.
3. Heat the oil in a frying pan and fry the meatballs until golden brown and cooked through.

Romama’s Note: You can hide any vegetable in these Meatballs with Hidden Vegetables as long as you first boil and then mash it. It’s a clever trick to make your children consume more vegetables even if they don’t like them.

Related recipes:

1. Greek Meatballs or Keftedakia
2. Rice Stuffed Vegetables
3. Baked Pasta With Mixed Vegetables
4. Meat and Egg Stuffed Picnic Bread
5. Meatball Rice Cake