Ground Pork And Potato Balls Recipes

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PORK MEATBALLS



Pork Meatballs image

These juicy pork meatballs are a crowd pleaser. Baking them in the oven is so easy!

Provided by Vered DeLeeuw

Categories     Main Course

Time 25m

Number Of Ingredients 9

2 lb. ground pork (85/15 )
2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon of fine salt )
1/2 teaspoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons sweet paprika
1 teaspoon dried thyme
1 teaspoon coriander
1 teaspoon ground cumin

Steps:

  • Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with heatproof parchment paper or nonstick foil.
  • In a large bowl, use your clean hands to mix together all the ingredients.
  • Shape the mixture into 32 meatballs, each weighing about 1 oz (30 grams). It's easier to shape the meatballs if your hands are wet.
  • Arrange the meatballs in a single layer on the prepared baking sheet.
  • Bake them until browned and cooked through, for about 15 minutes.

Nutrition Facts : ServingSize 4 meatballs, Calories 298 kcal, Protein 19 g, Fat 24 g, Sodium 343 mg

POTATO BALLS



Potato Balls image

These can be prepared even one day in advance, and just fry them when ready. Plan ahead these need to stay in the fridge for 2 hours before frying. Use only dry bread crumbs for this.

Provided by Kittencalrecipezazz

Categories     Potato

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs potatoes, peeled
2 egg yolks
1/2 cup grated parmesan cheese
1 small onions, finely chopped onions or 2 -4 finely chopped green onions
1 tablespoon minced fresh garlic (optional)
1/4 cup vegetable oil (more as needed)
1/4 cup finely chopped fresh parsley (or to taste)
seasoning salt (can use white salt)
black pepper
2 eggs, beaten
flour, for coating
dry breadcrumbs

Steps:

  • Cook the potatoes in boiling salted water until fork-tender; drain and place in a large bowl.
  • Mash the potatoes (DO NOT add any butter, milk or cream) and combine with the egg yolks and the Parmesan cheese; mix well.
  • In a small frypan, saute the onions and garlic (if using) in oil until golden; add to the potato mixture, along with the parsley, chopped green onion, salt and pepper, stir until smooth.
  • Shape into small balls.
  • Coat the balls in flour, then in the beaten egg, and then coat with dry bread crumbs.
  • Chill for 2 or more hours in the fridge.
  • Remove from fridge.
  • Heat the oil to 375 degrees; deep-fry until golden.
  • ***NOTE*** if dedired 1/2 - 3/4 cup shredded sharp cheddar cheese can be added also along with the egg yolks and the Parmesan cheese to the hot potato mixture when mashing.

Nutrition Facts : Calories 279.5, Fat 14.6, SaturatedFat 3.7, Cholesterol 140.8, Sodium 164, Carbohydrate 28.4, Fiber 3.6, Sugar 1.9, Protein 9.3

PORK MEATBALLS



Pork Meatballs image

This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 9

1 egg, lightly beaten
1 slice bread, crumbled
1 garlic clove, minced
1/4 cup grated Romano or Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
3/4 pound ground pork
1 can (14-1/2 ounces) beef broth

Steps:

  • In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.

Nutrition Facts : Calories 511 calories, Fat 33g fat (14g saturated fat), Cholesterol 235mg cholesterol, Sodium 1731mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.

GERMAN POTATO BALLS



German Potato Balls image

With a few additional basic ingredients, my mom transforms potatoes into these delightful dumplings. This authentic German side dish is so hearty and comforting. We love the dumplings covered in sauerbraten gravy. -Cathy Eland, Hightstown, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 8

3 pounds russet potatoes
2 large eggs
1 cup all-purpose flour, divided
1/2 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
Minced fresh parsley, optional

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight., Peel and grate potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2-in. balls; roll in remaining flour., In a large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley if desired.

Nutrition Facts : Calories 190 calories, Fat 2g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 304mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

PAPAS RELLENAS (FRIED STUFFED POTATOES)



Papas Rellenas (Fried Stuffed Potatoes) image

My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!

Provided by alu1977

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 4h15m

Yield 12

Number Of Ingredients 16

4 large potatoes, peeled and cubed
½ teaspoon salt
1 tablespoon vegetable oil
½ cup chopped onion
1 green bell pepper, chopped
3 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 teaspoons tomato paste
1 tablespoon distilled white vinegar
4 eggs
2 cups dry bread crumbs
1 cup all-purpose flour
1 quart vegetable oil for frying

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
  • Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
  • Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
  • Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
  • To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g

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