What to do with the leftovers??? These Greek Polpettes are the BEST way to re-purpose your leftover mashed potatoes. My mom makes them every year the day after Christmas and I hope this year will not be the exception. Actually, she’ll be making them two days after the holiday as my big Greek family is getting together on Friday. My son and his cousins are elated that they get to have two Christmas mornings!!! My daughters are still too young to understand, but they will be thrilled to see everyone. Nonetheless, I know we’ll all be happy to see the Polpettes on the table! If you’ve never had them before, think meatball meets mashed potatoes!!! YUM! This recipe is perfect for the entire family!
If you know any Greek people, particularly Ikarians, you know that we are a bit slower than most. Apparently, Christmas is no exception for the Skezas family this year!
Leftover Polpettes w/Ground Meat and Mashed Potatoes
4 cups mashed potatoes
1 lb. ground meat
3/4 cup Italian breadcrumbs
1 cup Parmesan cheese, grated
1/2 white onion, chopped
1 tsp. garlic powder
bunch fresh flat leaf Italian parsley, chopped
2-3 tbsp. butter
salt and pepper
1 lemon, sliced
In a medium saute pan, brown ground meat and drain excess fat.
In the meantime, in a large mixing bowl, combine browned ground meat, mashed potatoes, Parmesan cheese, eggs, onion, garlic powder, a pinch of salt and pepper, and some parsley. (Reserve some for garnishing.)
Form into football-shaped polpettes and transfer to a large plate.
Heat 1 tbsp. butter in a saute pan. Once melted, place polpettes into the pan and cook on both sides, until golden brown. Add butter as needed when the pan begins to dry out.
Serve immediately with fresh lemon slices and parsley.
In the instance you are not ready to serve, simply place polpettes on a wax paper lined baking sheet and keep warm in the oven until ready.