Potato Meatballs with Lemon Sauce

Name: Potato Meatballs with Lemon Sauce - Tamara O.
Ingredients: Potato meatballs; 1 kg potatoes; 4 eggs; 100 g flour; 1 bunch of fresh parsley; finely chopped; salt; pepper; freshly ground Other; 2; 3 tablespoons fine breadcrumbs; oil Lemon sauce; 50 g butter; 1 tablespoon flour; 2 cups of meat/vegetable broth (or broth from a cube of concentrate); juice from ½ lemon or to taste; lemon zest; finely grated; to taste

Diverse - Potato Meatballs with Lemon Sauce by Tamara O. - Recipia

Potato dumplings are a delicious and versatile choice, perfect for both festive meals and a regular lunch. Start by washing the potatoes thoroughly, ensuring you remove any traces of dirt. Boil them in a pot of salted water, letting them cook until soft. This step is essential, as the potatoes need to be well-cooked to be easily mashed. Once boiled, drain them, peel them, and mash them in a large bowl. It is important to let the potato puree cool completely before proceeding, to avoid prematurely cooking the eggs. After the puree has cooled, add the eggs, mixing well to incorporate them evenly. Then, gradually add the flour, stirring continuously, and don’t forget the finely chopped parsley, which will bring an extra freshness and flavor. Knead the dough until it becomes elastic and easy to shape, being careful not to make it too soft. At this point, it’s good to taste the mixture to check if more salt or pepper is needed. Now, you have two options for forming the dumplings. The first option is to shape the dough into a roll with a diameter of 6-7 cm, rolling it well in breadcrumbs, ensuring they stick to the surface of the roll, forming a crispy crust. Then, cut thick slices about a finger wide and place them on a baking tray lined with parchment paper, greased with a little oil. The second option is to form flattened dumplings of suitable size, which you then roll in breadcrumbs and transfer to the same tray. Preheat the oven to 190-200 degrees Celsius and bake the tray for 20-25 minutes. It is important to turn the dumplings halfway through the cooking time for even browning. When they are ready, you will notice they have a golden and appetizing crust. Keep them warm until you prepare the sauce. For the lemon sauce, melt the butter in a small saucepan, then add the flour, mixing well to obtain a smooth paste. Let it cook for a few minutes, then deglaze with the broth, continuing to stir to avoid lumps. Simmer the sauce over low heat for about 5 minutes, stirring continuously, until it begins to thicken. Once it reaches the desired consistency, set the saucepan aside and add the lemon zest and juice, adjusting the taste with salt. Transfer the sauce to a sauceboat and serve the warm potato dumplings generously drizzled with lemon sauce. They can be enjoyed as a main dish or as a side with fish, meat, or grilled dishes. The flavors intertwine harmoniously, providing an unforgettable culinary experience.