Potato Balls Stuffed with Meat

Peel and rinse the potatoes. Boil in salted water for about 30 minutes. Refrigerate overnight.

For the filling: Rinse the meat, pat dry and very finely chop (or put through a meat grinder). Sauté in a hot pan in butter. Peel and finely dice the onion and garlic. Fry until golden brown. Place in a bowl and let cool, then mix in the egg, breadcrumbs, thyme, salt and pepper.

Press the potatoes through the ricer, then mix with the flour, egg, egg yolk, salt and nutmeg. Let the dough rest a bit. Add flour as needed, so that the dough is easily malleable. Shape into a roll and cut into about 12 pieces. Press each flat and put 1 tablespoon of filling in the center. Form a ball around the filling.

Heat the butter in a hot, high pan and fry the potato balls about 10-15 minutes until golden brown.