Mashed potato balls with minced meat and mozzarella

Ingredients

• 1 pack (750 g)Aviko mashed potato
• 1 clovegarlic
• 3 sprigsbasil
• 1leek
• 1red pepper
• 2 tbspolive oil
• 200 gmixed minced meat
• 1 ball (125 g)mozzarella
• 1 (20 x 30 cm)baking dish

Instructions

1. 1

   Make the mash

   Prepare the mashed potato according to the pack instructions and leave it to cool. Do not add extra liquid, so it stays firm enough to shape. Meanwhile, preheat the oven to 200°C.

2. 2

   Prepare the vegetables

   Finely chop the garlic and basil stalks. Slice the leek into rings and dice the red pepper.

3. 3

   Cook the filling

   Heat the olive oil in a frying pan. Fry the chopped garlic and basil for 1 minute, then add the minced meat and cook for 4 minutes until browned and broken up. Add the leek and red pepper and cook for a further 5 minutes. Season with salt and pepper.

4. 4

   Fill the balls

   Once the mash has cooled slightly, shape it into 4 balls and place them in the baking dish. Press a hollow into each ball and fill it with the meat and vegetable mixture. Cut the mozzarella into small cubes and scatter them over the potato balls.

5. 5

   Bake until golden

   Bake the potato balls in the preheated oven for 20 minutes, until golden. Finish with the basil leaves.

What are mashed potato balls?

They are individual portions of mashed potato shaped around a savoury filling, then baked until the outside is golden and the cheese has softened. This version combines minced meat, leek and red pepper with mozzarella.

The dish draws on the familiar European combination of potato mash and a cooked meat filling. Keeping the mash firm makes it easier to shape and helps the filled portions hold together in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 24g protein, 47g carbs, 29g fat.

The mashed potato supplies most of the carbohydrates, while the olive oil and mozzarella contribute much of the fat; the minced meat provides protein, with some also coming from the cheese. Pair one ball with a generous salad or extra vegetables for a more balanced plate.

Why the mash needs to be firm

Pack instructions: prepare the Aviko mash as directed, but do not add extra liquid. Let it cool slightly before shaping so it is easier to handle and less likely to slump around the filling.

Shaping: make four balls and press a hollow into each one. Keep the potato walls intact so the filling stays nestled inside.

Building the filling

Aromatics: frying the garlic and chopped basil stalks for 1 minute starts the filling with a fragrant base. Add the minced meat next and cook it for 4 minutes until browned and broken into small pieces.

Vegetables: the leek and red pepper cook with the meat for a further 5 minutes. Cut them into small, even pieces so they fit neatly into the hollows.

Getting the bake right

Oven: bake at 200°C for 20 minutes, as directed. The aim is a golden surface and warmed-through filling, with the mozzarella softened on top.

Finish: scatter the basil leaves over the balls after baking. This keeps them fresh and fragrant rather than baking them for the full time.

Mozzarella and texture

Small cubes: cut the mozzarella into small pieces and distribute them across the four balls. Smaller pieces are easier to scatter evenly over the topping.

The cheese melts over the filling while the potato forms a soft, substantial shell. Handle the balls gently when filling so the hollows do not break through.

Serving ideas

Serve a ball alongside a crisp green salad or steamed vegetables to bring freshness and contrast to the soft, rich filling. A simple tomato salad also suits the basil and mozzarella.

The recipe makes four balls for four servings, so each person gets one. Serve straight from the baking dish while the cheese is still warm.

Recipe notes & tips

• Let the mash cool slightly before shaping so it is easier to handle.
• Keep the garlic and basil stalks moving in the pan as they fry for 1 minute.
• Break up the minced meat as it cooks so it fits easily into the potato hollows.
• Make the hollows deep enough for the filling but leave an intact layer of mash beneath.
• Cut the mozzarella into small cubes for even coverage over the balls.
• Use the basil leaves as a fresh finishing touch after baking.

Variations

• More vegetables: add extra finely chopped vegetables to the filling, keeping the mixture manageable for stuffing.
• A different cheese: use another melting cheese in place of the mozzarella.
• Herb swap: replace the basil with another soft herb that suits the meat and vegetables.
• Milder filling: use less garlic for a gentler flavour.
• Pepper alternative: swap the red pepper for another diced pepper colour.

Common mistakes to avoid

• Adding extra liquid to the mash: it can become difficult to shape, so follow the pack directions without extra liquid.
• Shaping hot mash: it is harder to handle while very hot, so let it cool slightly first.
• Overfilling the hollows: the mixture can spill out, so leave enough room to keep the potato shell intact.
• Cutting large mozzarella chunks: they may be harder to distribute, so dice the cheese small.
• Skipping the preheat: the stated baking time assumes a preheated oven, so set it to 200°C before assembling.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in the oven until hot throughout; the potato may soften slightly after storage.

Frequently asked questions