Imagine biting into a crispy, golden ball that reveals creamy mashed potatoes, gooey cheese, and a savory meatball at its center. Sounds delicious, right? These cheesy meatball-stuffed mashed potato balls are the perfect blend of textures and flavors. Whether you’re hosting a party, preparing a family dinner, or looking for a unique snack, this recipe will impress everyone at the table.
Why You’ll Love This Recipe
This dish is a triple delight: crispy on the outside, creamy and cheesy in the middle, with a flavorful meatball surprise at its core. It’s versatile enough for an appetizer, a main dish, or even a snack. Plus, making these potato balls is as fun as eating them!
Ingredients for Cheesy Meatball-Stuffed Mashed Potato Balls
For the Meatballs
| Ingredient | Quantity |
|---|---|
| Minced meat | 400 g |
| Onion (finely chopped) | 1 |
| Garlic (minced) | 3 cloves |
| Breadcrumbs | 2 tablespoons |
| Egg | 1 |
| Salt | 1.5 teaspoons |
| Black pepper | 1/2 teaspoon |
| Paprika | 1 teaspoon |
For the Mashed Potato Balls
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled) | 1 kg |
| Butter | 2 tablespoons |
| Milk | 1/2 cup |
| Shredded cheese | 1 cup |
| Salt and pepper | To taste |
For Coating and Frying
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Eggs (beaten) | 2 |
| Breadcrumbs | 1.5 cups |
| Oil (for frying) | As needed |
Step-by-Step Instructions
1. Prepare the Meatballs
Mix the Ingredients
In a large mixing bowl, combine:
- Minced meat
- Finely chopped onion
- Minced garlic
- Breadcrumbs
- Egg
- Salt, black pepper, and paprika
Mix thoroughly until all the ingredients are evenly blended.
Shape the Meatballs
Roll the mixture into small, walnut-sized meatballs.
Cook the Meatballs
Heat a small amount of oil in a skillet over medium heat. Cook the meatballs for 10-12 minutes, turning occasionally, until browned on all sides and cooked through. Set aside to cool.
2. Prepare the Mashed Potatoes
Boil the Potatoes
Peel and chop the potatoes into even chunks. Place them in a pot of salted water and boil for 15-20 minutes, or until tender.
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter and milk, then mash until creamy. Season with salt and pepper to taste.
Cool the Mashed Potatoes
Allow the mashed potatoes to cool slightly, making them easier to handle.
3. Assemble the Potato Balls
Stuff the Potato Balls
- Take a small handful of mashed potatoes and flatten it into a disk in your palm.
- Place a meatball in the center of the mashed potato disk.
- Wrap the mashed potato around the meatball, sealing it completely.
Add Cheese
Insert a small piece of shredded cheese into the center of the potato ball, ensuring it’s fully enclosed.
Repeat these steps with the remaining meatballs and mashed potatoes.
4. Coat the Potato Balls
Set Up the Coating Station
Prepare three bowls:
- Bowl 1: All-purpose flour
- Bowl 2: Beaten eggs
- Bowl 3: Breadcrumbs
Coat the Potato Balls
- Roll each ball in the flour, ensuring an even coating.
- Dip the floured ball into the beaten eggs.
- Roll the egg-coated ball in breadcrumbs until fully covered.
5. Fry the Potato Balls
Heat the Oil
In a deep fryer or large pot, heat oil to 180°C (350°F).
Fry the Potato Balls
- Fry the potato balls in batches, ensuring they don’t overcrowd the pot.
- Cook for 3-4 minutes per batch, or until golden brown and crispy.
Drain and Serve
Remove the fried potato balls using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Protein | 12 g |
| Fat | 15 g |
| Carbohydrates | 24 g |
| Fiber | 3 g |
Tips for Perfect Potato Balls
- Keep the Mashed Potatoes Cool: Chilled mashed potatoes are easier to handle and shape.
- Choose the Right Cheese: Cheddar and mozzarella are great choices because they melt well.
- Prevent Splitting: Ensure the mashed potatoes completely enclose the meatball and cheese.
- Test Oil Temperature: Use a thermometer to maintain the correct frying temperature.
Serving Suggestions
- As an Appetizer: Pair with marinara sauce or garlic aioli for dipping.
- For Dinner: Serve alongside a fresh green salad for a balanced meal.
- As a Snack: Enjoy with a sprinkle of Parmesan or fresh herbs for extra flavor.
Frequently Asked Questions (FAQs)
1. Can I bake these instead of frying them?
Yes, bake at 200°C (400°F) for 20-25 minutes, flipping halfway through for even browning.
2. Can I prepare these in advance?
Absolutely! Assemble the potato balls and refrigerate for up to 24 hours before frying.
3. What can I use instead of breadcrumbs?
Panko crumbs or crushed cornflakes work as excellent alternatives.
4. Can I freeze them?
Yes, freeze uncooked balls on a baking sheet, then transfer to a freezer bag. Fry straight from frozen, adding 1-2 minutes to the frying time.
5. What’s the best oil for frying?
Neutral oils like vegetable or canola oil work best.
6. Can I use leftover mashed potatoes?
Certainly! Just ensure the potatoes are firm enough to hold their shape.
Conclusion
These cheesy meatball-stuffed mashed potato balls are a show-stopping dish that combines all the best comfort food elements in one bite. Whether you’re preparing them for a party or a cozy night in, they’re guaranteed to impress.
Ready to try them yourself? Gather your ingredients and dive into this crispy, cheesy, and savory delight today!
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Cheesy Meatball-Stuffed Mashed Potato Balls: A Crowd-Pleasing Comfort Food
- Total Time: 1 hour
- Yield: 10-12 potato balls
Description
A crispy golden coating, creamy mashed potatoes, gooey cheese, and a savory meatball surprise—this recipe has it all. These cheesy meatball-stuffed mashed potato balls are perfect for parties, family dinners, or as a unique snack. Easy to make and absolutely irresistible, they’ll quickly become a favorite at your table.
Ingredients
For the Meatballs:
- 400 g minced meat
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons breadcrumbs
- 1 egg
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
For the Mashed Potato Balls:
- 1 kg potatoes, peeled and boiled
- 2 tablespoons butter
- 1/2 cup milk
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
For Coating and Frying:
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1.5 cups breadcrumbs
- Oil for frying
Instructions
Prepare the Meatballs
- In a large bowl, mix the minced meat, onion, garlic, breadcrumbs, egg, salt, black pepper, and paprika until well combined.
- Roll the mixture into small, walnut-sized meatballs.
- Heat a bit of oil in a skillet over medium heat. Cook the meatballs for 10-12 minutes, turning to brown on all sides. Set aside to cool.
Prepare the Mashed Potatoes
- Boil the potatoes in salted water for 15-20 minutes, or until tender.
- Drain and mash the potatoes with butter and milk until smooth and creamy.
- Add salt and pepper to taste, then let the mashed potatoes cool slightly.
Assemble the Potato Balls
- Flatten a handful of mashed potatoes into a disk in your palm.
- Place a meatball in the center and wrap the mashed potato around it, sealing it completely.
- Insert a small piece of shredded cheese inside the ball, ensuring it’s fully enclosed. Repeat with the remaining ingredients.
Coat the Potato Balls
- Set up three bowls for coating: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each potato ball in flour, then dip it in the egg, and finally coat it with breadcrumbs.
Fry the Potato Balls
- Heat oil in a deep fryer or pot to 180°C (350°F).
- Fry the potato balls in batches for 3-4 minutes, or until golden brown.
- Remove with a slotted spoon and drain on paper towels.
Notes
- Use chilled mashed potatoes for easier handling.
- Substitute panko for breadcrumbs for extra crunch.
- Test the oil temperature to ensure even frying.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Global