Happy Friday guys! Today’s recipe of the day is Cheese & Peas Potato Balls with Parmesan Crust – an absolute kids’ favourite (and not only) these giant Potato Balls are covered with Parmesan and their centre is stuffed with melted cheese and peas! A winner recipe! 🙂
I remember there was a restaurant I used to go (years ago) and they served similar potato balls which I absolutely loved. That was the reason I used to go there, actually. They had a few different ones but the cheesy ones were the best. This is where my inspiration came from. 🙂 And because my kids love potatoes I had to come up with a new recipe, otherwise they can keep eating chips (not that they mind that at all). 🙂
But these potato balls are much healthier, they are oven baked, and they’ve got ‘green stuff’ (peas). My kids dislike almost everything green apart from peas so that was the only option I had. 🙂
These balls are really easy to make, boil some potatoes, make balls with cheese and peas centre and generously cover with Parmesan. Bake in the oven and then enjoy! They’re delicious with sour cream or even some mayo on a side.
I’ve been craving mayo a lot recently, seriously I tend to dip a lot of my food into it. I know it’s not the healthiest options of all but I take it as a treat. 🙂 Oh, and sour cream, potatoes with sour cream is an absolute favourite! 🙂
Here’s how to make the Cheese & Peas Potato Balls with Parmesan Crust
There are many other options when making these giant balls – spinach, different kinds of Cheese, bacon and whatnot. You can basically customize them as you’d like them. I definitely love this particular combination with cheese and peas but I’ll be making lots of different ones, for sure. 🙂
I hope you enjoy this tasty recipe! Stay tuned for more..
Oh and well done to me for posting three recipes this week! Finally managed! 🙂 Let’s see how next week goes! 🙂
As the weather is getting colder and colder by the day we need some good comfort food to warm our souls! At least I need it:-) One of my most favourite comfort food are Meatballs. Now, there are different meatballs recipes which me and my family love but this one seems to be our favourite so far – Parmesan Meatballs. As you can tell, they’re very cheesy, very herby ( I love adding fresh herbs to all of my recipes, which by the way is getting really difficult as the snails in my garden feast on my herbs) and of course very meaty. I used half and half, beef and pork. I find it this way, the meatballs are not too dry or too greasy, they’re just perfect.
The only part I was not too keen on was the cooking. I do not like frying but luckily, it wasn’t long before they were cooked so it was all good. Actually, I think the prep time is longer than the actual cooking. Not that it takes long, the recipe is very simple, quick and easy to make. And the result is delicious meatballs – crispy on the outside, soft and cheesy on the inside.
Throw some roast veggies in the oven or a salad (potato salad goes really well with them) and have a bon apetit!
Here are the ingredients you need to make this recipe.
500g/1lb mince meat(50/50 pork and beef)
1 onion, chopped
150g/5oz Parmesan cheese, cut into small cubes
3tbsp golden breadcrumbs
1tsp black pepper
a bunch of fresh parsley, chopped
sunflower oil for frying
In a bowl, combine the meat, onion, parsley(add as much as you’d like), breadcrumbs and seasoning. Mix well and refrigerate for 20 minutes.
Combine the Parmesan cubes with the mixture and start making the meatballs.
Cook in a heated pan with some sunflower oil, turning them constantly for about 15 minutes, or until they’re done. It really depends on how big you’re gonna make them and whether you use gas or electricity. Either way, they’re ready when they turn golden. To be on the safe side, cut the first on in half and check whether it’s cooked. If it’s done, finish it and continue cooking the rest of them!:-)
Tip: Here are other Meatballs Recipes you can try:
Happy Monday all! I hope you are all having a great start of the week! Today’s recipe is not a vegetarian, but it’s so tasty I could not not share it with you Hasselback Zucchini with Crispy Bacon. And also, my MM recipe is not done yet.:) Life gets busy sometimes, I mean, really busy:-)
So, these are hasselback zucchini with bacon and Parmesan, or stuffed zucchini if you’d like( It’s amazing how many different ways to prepare zucchini are out there!)They’re quite naughty but really yummy so definitely worth the calories. Plus the fact that you’re actually having zucchini makes the recipe half healthy, if that makes sense at all:-) Probably not.
If you can, use pancetta, I definitely prefer cooking and eating pancetta, it’s just tastier and adds a different flavour to your meal. Combined with Parmesan, these two make the zucchini irresistible. They actually can make lots of thing delicious, you can never go wrong with cheese and bacon, can you!
I have to warn you though, they are not that irresistible when they’re cold. So make sure to eat them straight from the oven, if necessary reheat, but I wouldn’t advice so.
Mines were finished straight away so I did not have that problem.
I had them as an appetizer but they’re quite good as a main as they’re quite filling but at the same time light and fresh(thanks to the zucchini) or as a side.
Here’s what you need for these beauties.
100g/3.5oz bacon or pancetta
100g/3.5oz grated Parmesan cheese
salt and pepper
Preheat the oven to 200°C/392°F.
Make cuts into the zucchini so you can put the bacon, do not slice them all the way through though.
Arrange the bacon into the cuts, season with salt and pepper and place in the oven for about 20 minutes.
Remove, sprinkle the Parmesan and cook for another 5 minutes so the cheese melts nicely.