COD MEATBALLS WITH POTATOES, A LOAD OF OMEGA THREE

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Cod and potato meatballs, a perfect second course

Cod and potato meatballs from Special food are a delicious alternative to the classic meatballs. Delicious and creative since the procedure foresees the possibility of modelling the mixture at will, giving it the shape you prefer. Before being breaded, the ingredients must be blended, producing a modelable compound. By virtue of this, I recommend these cod and potato meatballs for parties dedicated to children, in fact, you could model the meatballs according to the most delicious reasons, in order to provide children with a meal that is not only tasty and nutritious but also “fun”. However, the main ingredient of these potato balls is cod. Many confuse it with stockfish, and in fact, they are both made with cod. However, while the stockfish is frozen, the cod is preserved in salt.It is precisely this treatment that gives it its particular flavour. Regardless of this, the nutritional characteristics of the cod must be praised, which are truly extraordinary. It is impossible not to mention the protein intake, which consists of 39 grams of protein per 100, practically double compared to red meat. All at the cost of very low caloric intake for a product of animal origin: 100 grams of cod contain just over 100 calories. The cod is also rich in omega-three fatty acids, which are good for the cardiovascular system, vision and cognitive functions. Also important is the presence of lysine, an essential amino acid that helps the body absorb calcium. In this recipe, the cod is cut into small pieces and blended together with the mashed potatoes to create a moldable compound ready for breading.

Which potatoes to use for our cod meatballs

When it comes to meatballs, and specifically potato and cod meatballs, there is always a doubt: which variety to use? Indeed there are many varieties, and each is indicated for one use rather than another. In this case, I recommend the white potatoes. The procedure involves boiling the potatoes and subsequent transformation into a puree, a fundamental step since the purpose is to create (together with the cod, egg and Grana Padano) a malleable compound. Well, white potatoes have a softer, floury and suitable texture for the preparation of mashed potatoes.

For the rest, white potatoes are characterized by the same nutritional value as yellow-fleshed potatoes as they contain many carbohydrates. This type of potatoes are not very caloric, but they are rich in vitamins and minerals. In short, they represent a precious presence, able to guarantee nourishment and taste.
You may be interested to read vegetarian pumpkin risotto.

Grana Padano, an excellent quality cheese

Grana Padano is one of the main ingredients of these cod and potato meatballs as it forms the dough that is modelled, breaded and baked. It is one of the Italian excellence, although it is often overshadowed by the most famous Parmesan cheese. In any case, it has nothing to envy to the latter, indeed it competes from all points of view.

The reference is to the amount of protein, also in this extraordinary case: 100 grams of Grana Padano bring 33 grams of protein. Same goes for football: 25 grams of Grana Padano provides 30% of the daily calcium requirement. As for salt, an ingredient present in very aged cheeses, I can guarantee you that its presence is not excessive.

Here is the recipe for cod and potato meatballs:

Ingredients for 4 portions:

  • 500 g about desalted and clean cod,
  • 500 g of potatoes,
  • 1 egg,
  • 100 g grated Grana Padano cheese,
  • 50 g allowed breadcrumbs,
  • 1 tablespoon chopped thyme,
  • 2 tablespoons of extra virgin olive oil,
  • Salt to taste.

Breading Ingredients:

  • 2 eggs,
  • 200 g panko (a type of breadcrumbs),
  • Salt to taste.

Preparation:

For the preparation of the cod meatballs, start by taking a pan, then put some lightly salted water and boil the potatoes for about twenty minutes. Drain them and pass them in the potato masher.

Now cut the cod into small pieces using your hands and removing all the thorns.

In a large pan, heat a little extra virgin olive oil, then brown the cod with the thyme. Cook like this for a few minutes, then let it cool.

Put the mashed potatoes and cod in the blender and whisk briefly.

Stop the operation and also pour the grated Grana Padano and the egg. Blend again until the mixture is sufficiently homogeneous and season with salt.

Meanwhile, preheat the oven to 200 degrees, take two tablespoons of dough and shape them as you prefer, then pass the first in the beaten egg and then in the panko (a type of breadcrumbs) by applying light pressure.

Put the pieces of the breaded mixture in a pan covered with baking paper and brush with a little extra virgin olive oil.

Finally, bake for about 25 minutes, or at least until the meatballs become golden brown. Serve the hot meatballs and enjoy!

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