Bavarian Meatballs

Method

1. Boil the potatoes in cold water until tender, about 25-30 minutes.
2. Drain potatoes, peel if desired, and mash to obtain a puree.
3. While the potatoes are still hot, add the mixed cheese and stir with a wooden spoon until the cheese is absorbed.
4. Add the medium egg, nutmeg, salt, pepper, optional mustard powder (1 teaspoon), and grated Parmesan. Mix until smooth and slightly sticky but workable.
5. Form the filling into small balls and set aside.
6. Remove the casing from the sausage. Finely chop the cooked ham (or Prague ham).
7. In a large bowl, combine the sausage, ground beef, ground veal, and ground chicken. Mix with your hands until well combined.
8. Add the chopped ham, salt, pepper, thyme, smoked paprika, the optional garlic (finely chopped and mixed with a pinch of salt and parsley if using), parsley, and one egg. Mix well.
9. Add about half of the flour (around 40–50 g) and mix until the gluten develops. Then add the remaining flour and continue mixing until the dough is homogeneous and no longer too sticky.
10. To shape the meatballs: take a portion of the meat mixture and flatten it in your palm. Place a small ball of filling in the center. Fold the meat edges over the filling and seal tightly.
11. Roll the stuffed meatball in breadcrumbs (for extra crunch, first coat in flour, then beaten egg, then breadcrumbs).
12. Heat peanut oil to 170°C (340°F). Fry the meatballs in batches, fully submerged, for 3–4 minutes until golden brown. Drain on paper towels.
13. Alternative oven method: Place the breaded meatballs on a baking sheet, spray with olive oil, and bake at 180°C (350°F) for 15–20 minutes.
14. Alternative air fryer method: Spray the meatballs with oil and air fry at 180°C (350°F) for 8–10 minutes.