These Savory Meat and Veggie Balls are a hearty, nourishing dish packed with tender potatoes, minced meat, earthy mushrooms, and aromatic herbs. The ingredients are finely grated, mixed into a smooth, starchy mixture, then shaped into balls and pan-fried until golden. Finished with a delicate mushroom cream sauce, these comforting bites are perfect for dinner or a cozy lunch.
They’re soft on the inside, crispy on the outside, and made without breadcrumbs—perfect for those avoiding gluten or looking for a more vegetable-forward twist. Great on their own or served with rice, salad, or even inside a pita wrap!
Preparation, Cook, and Total Time
Preparation Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: About 18–20 balls
Cuisine: European-inspired comfort food
Ingredients
For the Balls:
4 eggs
4 medium potatoes (about 600 g / 1.3 lb), peeled and grated
1 medium carrot, grated
400 g (14 oz) minced meat (beef or chicken)
2 medium onions, finely chopped
1 bell pepper, finely diced
150 g (1¼ cups) corn starch
40 g (¼ cup) all-purpose flour
Parsley and dill, finely chopped (about 3 tbsp each)
2 garlic cloves, minced
Salt and pepper to taste
Spices: paprika, cumin, chili flakes (optional)
Vegetable oil and butter, for frying
For the Mushroom Sauce (optional):
80 g (2.8 oz) mushrooms, sliced
150 ml (⅔ cup) milk
1 tbsp butter
1 tbsp flour
Salt and pepper to taste
1 garlic clove (optional)
Directions
Step 1: Prepare the Vegetables
Peel and grate the potatoes and carrot into a large mixing bowl.
Finely chop the onions, bell pepper, parsley, dill, and garlic, then add them to the bowl.
Squeeze out any excess liquid from the grated vegetables if needed.
Step 2: Mix the Base
Add the minced meat, eggs, corn starch, flour, herbs, garlic, and seasonings into the bowl.
Use clean hands or a spoon to combine everything thoroughly until a soft, moldable mixture forms.
Step 3: Shape into Balls
With damp hands, shape the mixture into small to medium-sized balls (about the size of a golf ball).
Set them on a tray or plate. You should get around 18–20 balls depending on size.
Step 4: Cook the Balls
Heat a mix of vegetable oil and a bit of butter in a large nonstick skillet over medium heat.
Add the balls in batches, not overcrowding the pan. Flatten them slightly if preferred.
Fry each side for 3–5 minutes or until golden and cooked through.
Transfer to a paper towel-lined plate.
Step 5: Make the Mushroom Sauce (Optional)
In a small saucepan, melt 1 tbsp butter and sauté the sliced mushrooms until browned.
Add garlic (if using), then sprinkle in 1 tbsp flour. Stir for 1 minute.
Gradually pour in the milk, stirring constantly until thickened.
Season with salt and pepper. Serve warm over the balls.
Serving Suggestions
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Serve with mashed potatoes or rice
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Great with a simple side salad or sautéed greens
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Use them in a sandwich or wrap with sauce
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Pair with a dollop of sour cream or Greek yogurt
Cooking Tips
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For firmer texture, chill the shaped balls in the fridge for 20 minutes before frying
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You can bake the balls at 200°C (392°F) for 25 minutes instead of frying
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Use chicken, turkey, or beef mince depending on your taste
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Add grated cheese for extra richness in the filling
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Leftover mixture can be shaped into patties or fritters
Nutritional Benefits
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Potatoes and carrots provide fiber, potassium, and vitamins
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Eggs and meat offer complete protein and B vitamins
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Herbs like parsley and dill add antioxidants and digestion-boosting compounds
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Gluten-free if you skip the flour or use gluten-free flour
Dietary Information
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Protein-rich
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Can be made gluten-free (use GF flour or more corn starch)
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Nut-free
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Not vegan (contains eggs and meat)
Nutritional Facts (Per 1 Ball – Approximate)
Calories: 110
Protein: 6g
Fat: 5g
Carbohydrates: 9g
Fiber: 1g
Sugar: 1g
Sodium: 180mg
Storage
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Store cooked balls in the refrigerator for up to 4 days
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Reheat in a skillet or oven at 180°C (356°F) until warmed through
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Freeze uncooked balls on a tray, then transfer to bags for up to 2 months
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Thaw in the fridge before frying or baking
Why You’ll Love This Recipe
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Crispy outside, tender inside
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Naturally gluten-free (when flour is omitted or replaced)
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Kid-friendly and satisfying
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Budget-friendly ingredients
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Packed with flavor and veggies
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Versatile and perfect for meal prep
Recipe Conclusion
These savory meat and veggie balls are a comforting, craveable meal made from simple ingredients you probably already have on hand. The combination of grated vegetables, fresh herbs, and minced meat creates a flavor-packed mixture that fries up perfectly golden and tender. Whether served as an appetizer, a dinner centerpiece, or a lunchbox filler, these little balls are guaranteed to satisfy.
Try them with the creamy mushroom sauce for a luxurious finish—or keep it simple with sour cream or your favorite dip. Either way, they’re sure to become a household favorite.
Frequently Asked Questions (FAQ)
1. Can I bake these instead of frying?
Yes, bake at 200°C (392°F) for 25–30 minutes on a greased tray.
2. Can I make this recipe gluten-free?
Yes, use only corn starch or replace the flour with a gluten-free version.
3. Can I freeze these?
Yes, freeze uncooked balls on a tray, then store in a bag. Fry or bake straight from frozen.
4. Can I use sweet potato instead of regular potato?
Yes, just reduce the flour slightly since sweet potato is more moist.
5. What meat is best for this recipe?
Ground beef, chicken, or turkey all work well. Choose leaner cuts for less grease.
6. Can I use only veggies and skip the meat?
Yes, but add an extra egg or more starch to help them bind.
7. What’s the best sauce to pair with these?
Try mushroom cream sauce, garlic yogurt sauce, tzatziki, or classic tomato sauce.
8. Can I air-fry the balls?
Yes, spray lightly with oil and air fry at 180°C (356°F) for 12–15 minutes, flipping halfway.
9. Can I prepare the mixture the day before?
Absolutely! Store covered in the fridge for up to 24 hours before shaping and cooking.
10. Can I serve this to kids?
Yes, just adjust the spices to be milder. It’s a great hidden-veggie recipe for kids!