Stuffed Potato Balls are delicious savory morsels of meat encased in mashed potato and then deep-fried till golden and crispy. These golden potato nuggets are also known as Croquettes, similar to dumplings where food is coated in some breading or casing and then deep-fried. This dish takes everything you love about beef and potatoes and shapes it into a ball. Ground beef is seasoned and cooked, then wrapped with seasoned mashed potatoes, then coated with arrowroot starch and breadcrumbs to create a crispy exterior when deep-fried. These are great finger food for any social gathering, and are perfect for dips and sauces.
Why do my potato balls fall apart?
Your potato balls are falling apart because your mashed potatoes are too wet, aka "soupy". When your mashed potatoes are too soupy, they'll steam up when you fry the potato balls, and the potato balls will fall apart.
What are potato balls made of?
Potato balls are made of potatoes, onions, garlic, bell peppers, coriander, ground beef, cumin, tomato paste, apple cider vinegar, salt, black pepper, arrowroot starch, eggs, and breadcrumbs.
Can I freeze homemade potato balls?
Yes, you can. Just make you cool them well before transferring them to a tray, which you then place in the freezer. Once your potato balls are frozen, pop them in a freezer-safe bag and leave them in the freezer.
Are potato balls healthy?
Yes, potato balls are healthy if eaten in moderation. One serving of potato balls provides 94% of your daily iron needs and 15% of your daily potassium needs. Potato balls are also good sources of fiber, which promotes healthy digestion and keeps you full. However, because potato balls are deep-fried, they contain a lot of saturated fat.
Ingredients
1 ½ pounds Potato, cut into bite-sized chunks
3 cups water
2 tablespoons Cooking oil
1 medium Onion, diced
3 cloves Garlic, minced
1 Bell Pepper, diced
1 tablespoon Coriander, minced
1 pound Ground Beef
1 teaspoon Cumin
1 tablespoon Tomato Paste
1 tablespoon Apple Cider Vinegar
1 teaspoon Salt, divided in half
1/2 teaspoon Black Pepper, divided in half
1 cup Arrowroot Starch
4 Eggs, beaten
1 1/2 cups Bread crumbs
Oil For frying
Instructions
Wash, rinse, and chop the potatoes into bite-size chunks, then place them into a large pot of water. Bring to a boil on high heat, and cook for 10 min or until the potatoes are fork-tender.
Once the potatoes are cooked, strain them and place them in a bowl.
Using a large deep skillet, add the cooking oil over medium-high heat. Once the oil is hot, add the onion, garlic, bell pepper, and coriander, and sauté for 3 minutes.
Add the ground beef, and cook for 10 minutes tossing to incorporate the seasonings.
Mix in the cumin, tomato paste, and vinegar, and cook for 5 minutes until the beef is thoroughly cooked, and the mixture begins to thicken into a creamy oatmeal-like texture.
Season the meat mixture with half of the salt and black pepper, remove from the heat, and set aside.
Mash and season the potatoes with the rest of the salt and black pepper. Divide them into 12 equal portions in the shape of balls.
Holding a ball in the palm of one hand and using your thumb, create a well in the shape of a bowl, so you can place the meat mixture into it.
Scoop some meat mixture into the well of the potato ball, then carefully seal the meat into the center by shaping the potato around the meat to create a stuffed potato ball.
Repeat these steps until all 12 balls are stuffed with the meat mixture, then set them on a baking tray or plate.
In separate bowls, place the arrowroot starch, beaten eggs, and bread crumbs, as an assembly line for coating the stuffed potato balls.
Taking one ball at a time, coat each ball with the arrowroot starch mixture, then the beaten egg mixture, and lastly the bread crumb mixture.
Place the fully coated ball onto a baking tray or plate and continue the coating process until all the balls have been coated. Place them in the fridge for 1-2 hours before frying or freezing, and then put them in bags until ready to fry.
Add oil to a heavy bottom pot or deep fryer and heat to 350 °F/ 178 °C.
Prepare the drying station with a baking tray and cooling rack on top or a plate with paper towels.
Carefully fry 3-5 balls at a time, depending on the size of your pot or fryer, making sure they have enough room to move around as you use a spoon or tongs to roll them, so they cook evenly on all sides.
Fry for about 3-5 minutes or until the balls are golden brown, then remove to the drying station and continue cooking until all the balls are cooked.
Allow the balls to cool until warm to the touch, then serve with any of your favorite condiments or sauces.
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