Crispy on the outside and soft on the inside, these golden stuffed potato balls are filled with a savory ground meat mixture that’s both hearty and flavorful. Whether served as an appetizer, snack, or part of a meal, they offer comfort food satisfaction in every bite.

Why You’ll Love This Recipe

These stuffed potato balls are a fusion of creamy mashed potatoes and seasoned meat wrapped in a crunchy breadcrumb coating. They’re ideal for entertaining, family dinners, or as a filling snack. The recipe is highly versatile, allowing for various fillings and preparation methods, including frying or baking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the potato dough:

• 2 lbs potatoes, peeled and cubed
• Salt to taste
• 1 egg
• 1/4 cup all-purpose flour
• 1/4 teaspoon black pepper

For the filling:

• 1 tablespoon olive oil
• 1/2 lb ground beef or ground turkey
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

For coating & frying:

• 1 egg, beaten
• 1/2 cup breadcrumbs
• Oil for frying

Directions

1. Boil the potatoes in salted water until fork-tender. Drain and mash until smooth.
2. Let the mashed potatoes cool slightly, then mix in the egg, flour, salt, and pepper until a pliable dough forms. Set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant.
4. Add the ground beef or turkey and cook until browned. Season with salt, pepper, and fresh parsley. Let the mixture cool completely.
5. Take a portion of the potato dough and flatten it into a disc in your palm.
6. Spoon a small amount of the meat filling into the center, then fold the potato around the filling and roll into a smooth ball.
7. Dip each potato ball into the beaten egg, then coat with breadcrumbs.
8. Heat oil in a deep frying pan over medium heat. Fry the potato balls in batches until golden brown and crispy on all sides.
9. Drain on paper towels and serve warm with your favorite dipping sauce or fresh herbs.

Servings and timing

This recipe yields approximately 12–15 potato balls, enough for 4–6 servings.
Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes

Variations

• Cheesy filling: Add shredded mozzarella or cheddar to the meat mixture for a cheesy surprise.
• Vegetarian option: Replace the meat filling with a mix of sautéed mushrooms, spinach, or lentils.
• Spicy version: Add chili flakes or chopped jalapeños to the filling for a kick of heat.
• Baked alternative: Bake the coated potato balls in a 400°F (200°C) oven for 20–25 minutes, flipping halfway through.
• Mini versions: Make smaller potato balls for party bites or tapas-style appetizers.

Storage/Reheating

Store leftover potato balls in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 375°F (190°C) for 10–12 minutes or until heated through and crispy. Avoid microwaving, as it may cause the coating to become soggy. You can also freeze the uncooked, coated balls and fry them directly from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use leftover mashed potatoes for this recipe?

Yes, as long as they are firm and not too creamy or runny, they will work well for forming the dough.

Can I freeze stuffed potato balls?

Yes, freeze them after coating but before frying. Fry directly from frozen or thaw slightly before baking.

What’s the best type of potato to use?

Starchy potatoes like Russets or Yukon Gold work best for a smooth, cohesive dough.

Can I bake instead of fry?

Yes, baking at 400°F (200°C) yields a slightly less crispy but healthier alternative.

How do I keep the potato balls from falling apart?

Ensure the potato mixture is firm and well-chilled. Don’t overfill, and seal the dough carefully around the filling.

What dipping sauces go well with this?

Try garlic aioli, spicy ketchup, sour cream with herbs, or a yogurt-based dip.

Can I make these ahead of time?

Yes, assemble and refrigerate the uncooked balls for up to 24 hours before frying or baking.

What kind of breadcrumbs should I use?

Standard or panko breadcrumbs both work. Panko will give a crunchier texture.

Can I use other types of ground meat?

Yes, ground chicken, lamb, or pork are all suitable substitutions.

Are these suitable for kids?

Absolutely. They’re easy to eat and can be customized to be mild or more flavorful depending on preference.

Conclusion

Stuffed Potato Balls with Ground Meat are a delightful combination of crispy coating, creamy potato, and savory filling. They’re crowd-pleasers that work well as snacks, appetizers, or even main dishes. With endless customization options and easy preparation, they’re sure to become a staple in your comfort food rotation. Serve them fresh and hot for the ultimate treat.

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