Cheesy Mushroom and Potato Balls

Name: Cheesy Mushroom and Potato Balls
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Ingredients: Potatoes 1 lb; Champignon mushrooms 2 cups; Parmigiano Reggiano PDO cheese 2.1 oz; Breadcrumbs 0.3 cup; Eggs medium 1; Garlic 1 clove; Parsley to taste; Thyme to taste; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste; Scamorza (provola) cheese 5.25 oz; Breadcrumbs &frac13; cup

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Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 10 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

Cheesy meatballs from Southern Italy? Oh yeah, they bring a whole new meaning to comfort food. Really. Swap out meat for mushrooms and potatoes and you've got something special. Really, it is a soft, tender bite with a gooey center of melted provola cheese. Think of it as the Italian answer to classic homemade meatballs—with a veggie twist. Folks in places like Campania and Sicily are all about these dishes, where using mushrooms and potatoes instead of meat is pretty much tradition. The polpette shape? Stays the same. But the moist texture and rich taste? Way, way different. Every bite gives you that stringy cheese pull, and the outside? Just enough crispy golden crust. Cheesy meatballs like these are not just delicious; they're super satisfying too—whether as a main dish or a family dinner appetizer.

And listen, picture these mushroom and potato balls swimming in a simple mushroom gravy—so creamy and flavorful. That’s the vibe you get in Southern Italian kitchens, where creativity and good cheese meet. Provola? It’s common there, bringing a mild but tangy melt-in-your-mouth flavor. People love putting these skillet meatballs on top of mashed potatoes, soaking up all that sauce. And you know what? Pair them with a salad for a lighter meal—which is great. It's an easy meatball recipe that doesn’t need anything fancy but still feels special. Really. This dish shows off Italy’s knack for making simple things cozy and golden. A real win for anyone craving hearty food but wanting a break from meat.

So here's the deal: grab some friends or family, serve up a batch, and you'll see why this food sticks around in Southern Italian homes year after year. The combination of mushroom flavors and gooey cheese? Makes each bite really, really memorable.

INGREDIENTS

for 12 balls: Potatoes 1 lb (450 g); Champignon mushrooms 2 cups (200 g); Parmigiano Reggiano PDO cheese 2.1 oz (60 g); Breadcrumbs 0.3 cup (40 g); Eggs 1 - medium; Garlic 1 clove; Parsley to taste; Thyme to taste; Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste; Black pepper to taste

For stuffing: Scamorza (provola) cheese 5.25 oz (150 g)

for breading: Breadcrumbs ⅓ cup (40 g)

Preparation

How to prepare Cheesy Mushroom and Potato Balls

To prepare the cheesy mushroom and potato balls, first boil the potatoes starting from cold water for at least 30-40 minutes, or until they are soft enough to pierce with a fork (the time may vary depending on the size) 1. Meanwhile, clean the mushrooms with a small knife, removing the earthy part of the base 2 and the cap 3.

Thinly slice the mushrooms 4 and place them in a pan where you have heated 1 tablespoon of oil with a clove of garlic 5. Stew the mushrooms over medium-high heat for about 7-8 minutes, then adjust with salt and pepper 9.

When the mushrooms are cooked 7, remove the garlic, then transfer them to a cutting board 8 and chop them with a knife 9.

Now the potatoes are cooked, so peel and mash them. Add the chopped mushrooms 10, breadcrumbs, grated cheese 11, chopped parsley, and the egg 12.

Salt and pepper to taste, then mix 13 until you get a homogeneous mixture. Cut the provolone into cubes 14 and form the balls: take 1.75 ounces of mixture at a time and flatten it in the palm of your hand 15.

Place about 0.35 ounces of provolone in the center 16, then close it by forming a ball, sealing the filling inside 17. Once all the balls are formed (with these amounts you will get about 12), roll them in breadcrumbs 18.

Heat the remaining oil in a large pan, then place the balls 19 and add the thyme sprigs. Cook for about 10 minutes over medium-high heat, turning the balls on both sides 20. Serve your cheesy mushroom and potato balls while they are still hot 21!