Best Potato Balls Recipes

FRIED MASHED POTATO BALLS

Steps:

• Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY

Steps:

• Cut cheddar cheese block into small cubes.
• Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
• With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
• In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
• In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
• Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
• Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
• Enjoy!

CRISPY POTATO BALLS

Steps:

• Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
• Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
• Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
• Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
• Garnish with more Parmesan and parsley.
• Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
• Preheat the oven to 350 degrees F.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
• Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
• Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.

POTATO BALLS

Steps:

• In a bowl, beat eggs. Add potatoes. Combine the flour, baking powder and salt; stir into potato mixture. , In a large saucepan or kettle, heat about 1 in. of oil to 375°. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes or until golden brown, turning once. Watch closely since they brown quickly. Drain on paper towels. Serve immediately.

STUFFED POTATO BALLS ( PAPAS RELLENAS )

Steps:

• Mix together the hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.
• In a frying pan, heat the olive oil. Add the ground beef and cook until no longer pink. Stir to break up the meat.
• Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 30 minutes. Remove from heat and allow to cool.
• Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.
• Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.
• Repeat until mix is used up.
• Deep fry the stuffed potato balls until golden (about 2 minutes).
• Remove and drain on paper towels.
• Servings: Makes 12 to 16 potato balls.

SWEET POTATO BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
• Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

PAPAS RELLENAS (CUBAN STUFFED POTATO BALLS)

Steps:

• In a large pot of salted boiling water, boil the potatoes until fork tender, about 10 to 15 minutes. Drain and return to the pot away from the heat. Mash the potatoes or push through a potato ricer. It should be easy to shape into a ball (but don't shape them yet). Allow to set until cool enough to touch.
• Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until the meat is browned. Stir in the garlic and onion until just fragrant, about 30 seconds. Drain excess grease. Add the tomato sauce and wine, then lower the heat to medium. Simmer for 10 minutes. Stir in the olives and season with the spices and salt and pepper, to taste. Cook for another 3 minutes then remove from the heat. If the meat mixture is not at the consistency you desire, you can transfer it to a food processor and pulse a few times to hash it up. This is completely optional.
• Scoop 1/4 cup portions of the potatoes and divide each in half. Press a dimple into the middle of each half to form small bowl like shapes. Stuff a tablespoon or two of the meat mixture into half of the bowls, then cover with the other halves and form a ball around the meat. None of the meat should be exposed.
• In a small bowl, mix together the bread crumbs and flour. Dip each ball first into the beat eggs, then into the bread crumbs. Repeat for a crunchier texture. Layer on a lined baking sheet or large platter and refrigerate for 2 to 4 hours before frying.
• Pour enough oil into a frying pan that is enough to cover half of the height of the balls. Heat the oil to 375 °F. Carefully drop the stuffed potatoes in the hot oil and fry on each side for about 2 to 3 minutes or until golden brown. Drain on a plate lined with paper towels and serve immediately.

SWEET POTATO BALLS

Steps:

• Mold a spoonful of the sweet potatoes around each marshmallow; roll in cornflake crumbs. Place in a greased shallow 1-1/2-qt. baking dish. , In a saucepan, bring brown sugar, butter and milk to a boil; pour over the balls. Bake, uncovered, at 350° for 15 minutes.

CRUNCHY SWEET POTATO BALLS

Steps:

• Mix sweet potatoes, egg, 2 tablespoons butter, cream, salt and nutmeg. Divide into six to eight portions. Pat each portion around a marshmallow. Roll in remaining butter and then in cornflakes. Place in a greased 9-in. pie plate. Bake at 400° for 15 minutes.

CRUNCHY POTATO BALLS

Steps:

• In a bowl, combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper. Add enough of the flour to make a stiff mixture. Chill. , Shape into 1-in. balls; roll in cornflakes. Place on a greased baking sheet. Bake at 350° for 25-30 minutes. Serve hot.

PAULA DEEN'S SWEET POTATO BALLS

Steps:

• Preheat oven to 350°F.
• Bake the potatoes until tender, then peel and mash them.
• Stir in the brown sugar, orange juice, zest and nutmeg.
• In a separate bowl, toss the coconut with the sugar and cinnamon.
• Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball.
• Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

GERMAN SAUERKRAUT AND POTATO BALLS

Steps:

• Place potatoes in a medium sized saucepan and cover with water; salt lightly.
• Bring to a boil over medium heat and cook until fork-tender; drain.
• Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
• Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
• Pour some flour in a small bowl; do likewise to some bread crumbs.
• Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
• Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
• Take heaping tablespoonfuls of the potato mixture and roll in flour.
• Then coat with egg, then roll in bread crumbs.
• Do the same with several others.
• Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
• Drain on paper toweling, and serve hot.
• Makes 25 extra-large balls, or enough to serve about 6 people.

DEEP-FRIED SWEET POTATO BALLS

Steps:

• In a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. In a separate bowl, combine coconut and brown sugar. Form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. Roll in sesame seeds, then in remaining cornstarch.
• Heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees F (190 degrees C).
• Fry balls in oil until golden. Drain on paper towels. Serve.

CHEESE AND BACON POTATO BALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the potatoes into a pot with enough lightly salted water to cover. Bring to a boil, and cook for 8 to 10 minutes, until tender. Drain.
• While the potatoes are cooking, fry the bacon pieces in a skillet over medium-high heat until browned, but not totally crisp.
• Mash the potatoes with the butter, milk and cheese until fairly smooth. Use a potato masher or a whisk. Mix in the bacon. Form balls about the size of large ice cream scoops, and place them on a greased baking sheet. Scrape the top and sides with a fork to make textured lines over the balls. Sprinkle about 1 tablespoon of Parmesan cheese over the top of each one.
• Bake for 10 to 15 minutes in the preheated oven, or until cheese is golden brown.

PAULA DEEN SWEET POTATO BALLS

Steps:

• Preheat oven to 350 degrees F.
• Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

DEEP-FRIED SHRIMP POTATO BALLS RECIPE BY TASTY

Steps:

• Peel off the shrimp skin (leave the tail on) and salt and pepper the shrimp for seasoning.
• Cook the potatoes, mash them into small crumbs and add in butter and egg yolk. (If the texture is too wet, go ahead and add in some flour.)
• Mix until smooth and then add in salt, pepper, paprika, and garlic powder for seasoning, mix well.
• Take about ⅓ cup mashed potato, form into a ball shape, poke a hole on the top, then put a shrimp inside, cover the shrimp well, and tighten the ball.
• Dip the ball into flour, egg wash, and panko, and make sure the ball is fully covered well with all three ingredients. If needed, refrigerate the balls before frying.
• Heat the oil between 350ºF to 375ºF (180ºC to 190ºC), then fry the shrimp ball until the outside is golden brown.
• Let it cool down a bit, and then serve it right away with any kind of sauce.
• Enjoy!

GERMAN POTATO BALLS

Steps:

• Put potatoes into pan with 6 - 8 cups water. Add 1 tsp salt. Bring to boil. Boil for until fork tender or mashable.
• Drain potato and cool for 10 minutes. Put potato into large bowl. Mash with potato masher or fork until lumps are out.
• In pot on stove on high heat, pour 1 cup water. Bring to boil add 1 stick butter. After butter is melted, add flour. Stir until mixture leaves sides of pan. Remove pan from heat.
• Mix in 1 egg until blended and then mix in another egg until blended. Add potatoes and mix until combined. Heat oil in deep-fat fryer to 375 degrees. Add 1 tablespoon potato mixture into oil. Do not add too many balls at one time. Cook until golden brown.
• Remove and drain. Salt to taste. Eat while hot.

AU GRATIN POTATO BALLS RECIPE - (3.6/5)

Steps:

• Bake potatoes, either in oven or microwave, Cool, peel and shred. (I use shredder on my Salad shooter) In a large bowl combine dried onion, sour cream, cream cheese, butter and seasonings. Mix in shredded potatoes until well combined. Take an ice cream scoop and dip out mixture and roll into a ball. Roll the potato ball in Parmesan cheese until well coated and place on a cookie sheet. Continue making balls until all mixture is gone. Cover and freeze. Once frozen the balls can be placed in plastic bags or containers and stored in freezer. To use, remove as many as needed and place on a cookie sheet. Bake in 350°F. oven for 15 to 20 minutes until lightly browned.

BAKED SWEET POTATO BALLS

Steps:

• Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter or margarine. Salt to taste.
• Hand pat mixture into 3 inch diameter balls. Roll in crushed corn flakes and put into 9x12 inch greased baking dish. Pour maple syrup evenly over all balls.
• Bake at 325 degrees F (165 degrees C) for 40 minutes. The last fifteen minutes put a marshmallow over each ball.

CHICKEN AND SPINACH POTATO BALLS WITH CREAMY RED PEPPER COULIS

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the potatoes and bell peppers on a baking sheet. Put the chicken breast on a sheet of foil and fold up the sides to make a boat. Drizzle the chicken with olive oil and sprinkle with salt and black pepper. Put on the baking sheet next to the potatoes and bell peppers.
• Bake until the chicken registers 165 degrees F on an instant-read thermometer, about 25 minutes. Remove the chicken, set aside to cool and then finely chop. Continue to bake the bell peppers and potatoes, turning occasionally, until the bell peppers are soft and their skins wrinkly, about 5 minutes more (about 30 minutes total) and until a knife slips easily into the potatoes, about 35 minutes more (about 1 hour total). When the bell peppers are done, put in a bowl, cover and let steam for 10 minutes. Remove the skins and seeds under cold running water and then roughly chop and set aside. When the potatoes are done and cool enough to handle, remove the skins and let cool completely.
• For the red pepper coulis: Heat 1 tablespoon of the olive oil in medium skillet over medium heat. Add half of the onion and cook, stirring, until soft, about 5 minutes. Add the vinegar and half the garlic and cook, stirring, for 1 minute. Add the chopped bell peppers, chicken broth, 2 tablespoons of the cream cheese, 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer and cook until reduced by about half, about 5 minutes. Transfer to a food processor and process until smooth. Transfer to a small bowl and set side. Wipe out the skillet.
• For the chicken filling: Heat the remaining tablespoon olive oil in the skillet over medium heat. Add the remaining onion and cook, stirring, until soft, about 5 minutes. Add the spinach and remaining garlic and cook, stirring, until the spinach is completely wilted, about 3 minutes. Add the parsley, chopped chicken, a heaping 1/4 cup cream cheese, 1/2 teaspoon salt and a few grinds of black pepper and stir until smooth and creamy. Set aside to cool. Divide the filling into 12 even mounds and put on a baking sheet.
• For the potato dough: Shred the cooled potatoes on a box grater over a large bowl. Add the remaining cream cheese and 2 teaspoons salt. Use your hands to work into a dough (if the dough is sticky, dip your hands into cold water). Divide into 12 even mounds. Roll each mound into a ball.
• Line a baking sheet or large plate with parchment. Split a ball of potato dough in half. Make a deep pocket in one of the halves and stuff it with a mound of chicken filling. Flatten the other ball half with your palm, cover the filling with it and then pinch and roll until the dough is smooth and sealed. Put on the prepared baking sheet and repeat with the remaining dough and filling to make 12 balls. Transfer to the prepared baking sheet and freeze until the balls are chilled and firm, about 20 minutes.
• Fill a large pot with 3 inches of vegetable oil and bring to 360 degrees F on a deep-fry thermometer over medium heat. Beat the eggs in shallow bowl, put the flour in another shallow bowl and the panko in a third shallow bowl. Add a large pinch of salt to each and whisk. Roll a potato ball in the flour, then dip in the egg, letting the excess drip off, and then coat in the panko. Return to the baking sheet and bread the remaining balls.
• Working in two batches, fry the balls, turning as needed, until golden brown, about 5 minutes. Remove to a paper towel-lined plate and sprinkle with salt.
• Spread the coulis on a platter, add the fried balls and garnish with the spinach.