Ingredients:

For the Meatballs:

• 400 g minced meat (beef or a mix of beef and pork)
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 2 tablespoons breadcrumbs
• 1 egg
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 4 tablespoons sunflower oil (for frying)
• 4 sprigs parsley, finely chopped

For the Potato Mixture:

• 1 kg potatoes, peeled and diced
• 50 g butter
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper
• 100 g cheddar cheese, grated
• 4 sprigs parsley, finely chopped

For Coating:

• 1/2 cup flour (60 g)
• 1 cup breadcrumbs (120 g)
• 2 eggs, beaten
• 1/2 teaspoon salt

---

Step-by-Step Instructions:

Step 1: Prepare the Meatballs

1. Mix the Ingredients: In a large mixing bowl, combine the 400 g minced meat, finely chopped onion, minced garlic, 2 tablespoons breadcrumbs, 1 egg, 1.5 teaspoons of salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 4 sprigs parsley. Mix well until everything is thoroughly combined.
2. Shape the Meatballs: Roll the mixture into small balls, about the size of a golf ball. You should get around 12-16 meatballs, depending on the size.
3. Prepare the Coating: Set up a coating station by placing the flour on one plate, breadcrumbs on another, and the beaten eggs in a shallow bowl. Add 1/2 teaspoon of salt to the beaten eggs and mix.
4. Coat the Meatballs: Roll each meatball in the flour, dip it in the beaten eggs, and then coat it with breadcrumbs. Make sure each meatball is fully covered in the breadcrumbs for an even, crispy coating.
5. Fry the Meatballs: Heat 4 tablespoons of sunflower oil in a large pan over medium heat. Once the oil is hot, fry the meatballs in batches until they are golden brown on all sides, about 7-8 minutes. Remove from the pan and place them on paper towels to drain any excess oil.

Step 2: Prepare the Mashed Potatoes

1. Boil the Potatoes: While the meatballs are cooking, peel and chop the 1 kg potatoes into even-sized pieces. Place them in a large pot of salted water (1 tablespoon of salt) and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
2. Mash the Potatoes: Drain the potatoes and return them to the pot. Add the 50 g of butter, 1.5 teaspoons salt, 1/2 teaspoon black pepper, and 100 g grated cheddar cheese. Mash the potatoes until smooth and creamy. Stir in the finely chopped parsley for a fresh, herbaceous flavor.

Step 3: Serve

• Place a generous scoop of mashed potatoes on each plate, top with a few crispy meatballs, and garnish with extra parsley if desired.

---

Cooking Tips:

• Use Cold Ingredients for Coating: For extra crispy meatballs, keep the beaten eggs and breadcrumbs in the refrigerator until ready to use. This helps the coating adhere better and fry up crunchier.
• Don’t Overmix the Meat: When combining the ingredients for the meatballs, mix just until everything is combined. Overmixing can make the meatballs tough.
• Even Cooking: When frying the meatballs, ensure they are not overcrowded in the pan. Overcrowding can cause the meatballs to steam rather than fry, resulting in a less crispy texture.
• Extra Creaminess: If you prefer your mashed potatoes to be even creamier, you can add a splash of milk or cream when mashing the potatoes.
• Baking Alternative: If you want a healthier option, you can bake the meatballs in a preheated oven at 200°C (400°F) for 20-25 minutes until they are golden and cooked through.

---

Storage:

• Refrigeration: Store any leftover meatballs and mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: You can freeze the cooked meatballs for up to 3 months. To freeze, arrange the meatballs on a baking sheet and freeze for about an hour before transferring them to a freezer bag. Thaw overnight in the fridge before reheating.
• Reheating Tips: For best results, reheat the meatballs in the oven at 180°C (350°F) for about 10 minutes to restore their crispiness. You can reheat mashed potatoes in the microwave or on the stovetop with a little butter to maintain their creamy texture.

---

Nutritional Facts (Per Serving):

• Calories: 480 kcal
• Protein: 25g
• Carbohydrates: 35g
• Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 145mg
• Sodium: 1240mg
• Fiber: 4g
• Sugar: 3g

---

FAQs:

1. Can I substitute the meats?
Yes, you can use any combination of ground meats such as beef, pork, chicken, or turkey, depending on your preference.

2. Can I bake the meatballs instead of frying them?
Absolutely! If you prefer a healthier option, you can bake the meatballs at 200°C (400°F) for 20-25 minutes.

3. Can I make the mashed potatoes in advance?
Yes, you can make the mashed potatoes a day ahead. Simply store them in the fridge and reheat with a little extra butter or milk to bring back the creaminess.

4. What can I serve with this dish?
This dish pairs well with a simple green salad or roasted vegetables like broccoli or asparagus for a complete meal.

5. How do I prevent the meatballs from falling apart?
To help the meatballs hold together, make sure to chill the meatball mixture in the fridge for 15-20 minutes before shaping them. Also, avoid overmixing the meat mixture.

---

Conclusion:

Crispy meatballs with cheesy mashed potatoes is the ultimate comfort meal that brings together rich, savory flavors with creamy, cheesy goodness. The combination of crispy-coated meatballs and smooth mashed potatoes makes it an irresistible dish for any occasion. The versatility of the recipe allows you to adapt it to your preferences, whether by changing the meat, adding different spices, or serving it with various side dishes. Try out this easy-to-follow recipe for a meal that’s sure to become a family favorite!