A while ago, a gluten-eating friend of mine told me that she always uses grated potato instead of breadcrumbs in her meatballs, whether or not she is cooking gluten-free. These meatballs piggy back off that idea, but I blitz the potato with the onions and garlic as that is less work than grating potatoes and seems to make deliciously moist meatballs. I have done this recipe with beef and venison mince, but think it should work with any type of mince you have. Feel free to adjust the ingredients and seasoning according to your taste and preference.
This makes about 60 small meatballs or fewer bigger ones, depending on how much mixture is used for each meatball. I bake my meatballs and have given instructions for that below, but you can also pan-fry them in a little oil if you prefer.
What you need:
1 kg of mince (I have tried all beef and all venison so far)
About 5 cloves of garlic
2 small to medium potatoes
Herb(s) of choice – I like dried oregano
What to do:
1. Chop the potato into large chunks. Peel the onions and garlic and chop the onions into large chunks.
2. In a food processor, blitz together the chopped potato and onions and peeled garlic until they make a slightly-lumpy-but-mostly-smooth liquid, kind of like a smoothie.
3. Put the mince in a large bowl, add the potato/garlic/onion mixture, the egg, and salt, pepper and herb(s) to taste and mix together thoroughly.
4. Taking the mixture a heaped teaspoon at a time, shape it into balls and place each ball on a lined oven tray (lining it makes clean up easier!).
5. Once the tray or trays are full, bake the meatballs at 180°C for about 30 minutes or until cooked through.