Ground Pork And Potato Balls Recipes

Steps:

• Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
• Add pork; mix well.
• Make into 24 meatballs.
• Heat shortening in skillet, add meatballs and brown.
• Drain fat and remove meatballs from pan.
• Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
• Cover and cook on low for 20 minutes, turning occasionally.
• Remove meatballs from pan again; reserve drippings.
• Mix flour with 1/3 cup of water; stir into drippings.
• Cook until thickened.
• Serve with meatballs.

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!

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.

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.