How to make
Boil the potatoes and mash them with a fork while hot. Put the butter, oil, milk, black pepper and salt and mix them well until you get a fluffy puree. Leave it to cool.
For the stuffing, chop the onion and the hot pepper very finely and crush or grate the garlic. Mix them with minced meat, egg and spices.
In the hot oil or olive oil, over medium heat, fry the seasoned minced meat, by stirring so that it does not clump up. When it changes color, add the tomato puree and fry until cooked for about 10 minutes, then let the mixture cool.
To form the balls, first spread half of the cooled mashed potatoes on a sheet of cling film (you can roll it out with a rolling pin to make it even, 1 cm thick).
Put 1-2 spoons of the stuffing and lift with the help of the foil, covering and tearing off the required amount and then shape it into a ball by hand. (I have put pictures, exactly how I do it, it is easy). Do that until you run out of puree. Then spread out the second half and do the same. I got 10 balls.
Leave the balls in the refrigerator to harden if you are going to fry them. If you prefer to use the oven (like me) it is not necessary.
Roll them in beaten egg and then in breadcrumbs and arrange them in a baking pan drizzled with olive oil. Drizzle some fat over them and bake at 430°F (220°C) in a preheated oven for 10 minutes, just until they are slightly golden.
If you prefer to fry them, it is better to do it in a deep fryer, because they are big and it will be difficult for you to do that in a pan, because you have to be careful when turning them.
Serve them with Fresh Salad and Mayonnaise Sauce! Enjoy!
