If not using pre-ground meat, mince it once to preserve a pleasant texture.
Place the turkey and chicken in a mixing bowl. Add the mashed potato, egg, chopped parsley, salt and pepper. Mix thoroughly until the mixture is smooth and well combined. Shape into small balls, roughly the size of a walnut.
If the mixture feels too soft, add a small amount of breadcrumbs to help bind it.
Coat each meatball in breadcrumbs and refrigerate, covered, for at least one hour. This helps them hold their shape during cooking.
Heat plenty of vegetable oil in a pan. Once hot, fry the meatballs in small batches to maintain a consistent temperature.
When golden and crisp on all sides, transfer to paper towels and season lightly with salt.
Serve hot, ideally with a fresh summer salad of tomatoes, red onion and lettuce.
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