These are delicious enough to be served plain – no need for sauce. But they are also scrumptious served over spaghetti with a tomato sauce, or with gravy, or even in a sub sandwich.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Servings: 20meatballs
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
1medium to largeyellow onion, finely diced(about 1 1/3 cups) - see note #1
1 1/2cupsfinely chopped raw potato(two 6-ounce potatoes, peeled) - see note #3
2tablespoonstomato paste
Instructions
In a skillet, sauté finely diced onions over medium-low heat in oil, stirring often. Sauté until onions are nicely browned – about 13 to 15 minutes.OR use this method to saute without oil.
Meanwhile, measure bread crumbs and seasonings into a large mixing bowl.
Place walnuts in food processor and chop until medium fine (just smaller than a grain of rice). Add to mixing bowl.
Finely mince celery and add to bread crumb mixture.
Using the “S” blade of food processor, finely chop potatoes until they are about the size of a large grain of rice. (Scrape down sides of food processor once or twice during processing to ensure potatoes get minced evenly.) Stir into bread crumb mixture. Work quickly to prevent potatoes from turning brown.
When onions are done, mix in onions and tomato paste. Mix extra well. (This extra stirring helps mixture to hold together better.) Mixture should be moist and hold together when squeezed together in hands.
Preheat oven to 350°F.
Using 2 tablespoons of mixture at a time, shape into balls. (I use my cookie scoop for this.) Place on oiled baking sheet.
Bake at 350°F for 25 to 28 minutes or until browned on bottom.
Notes
1. Be sure onions and celery are diced very, very small and potato is chopped fine. If there are large pieces of vegetables in the mixture, the meatballs will be crumbly and won’t hold together well.2. Russet potatoes work best for this recipe. If using a different variety of potato, bake for an additional 10 to 20 minutes or until no-meatballs are firm and evenly browned.