STUFFED POTATO BALLS

Stuffed Potato Balls image

Number Of Ingredients 22

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Ingredients

2 pounds potatoes, peeled and quartered
2 quarts water
1 1/2 tablespoons salt
2 ounces butter
1 egg, slightly beaten
1/2 teaspoon salt
1 tablespoon cornstarch
1/4 of recipe for Basic Meat Filling
cornstarch (to coat balls)
vegetable oil for frying
BASIC MEAT FILLING
1 ounce salt pork
2 ounces lean cured ham (washed and diced)
1 tablespoon vegetable oil
1 green pepper, seeded and chopped
3 sweet red chili peppers
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon oregano whole dried
1 teaspoon salt
1/4 teaspoon vinegar
1 pound lean ground beef or pork

Steps:

Place water, potatoes and salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are fork tender. Drain and immediately mash or put through a potato ricer. Add butter, egg, salt and cornstarch and mix well.Cool to room temperature.Divide mixture in 12 parts. Cover palm of hand with the cornstarch and spread over hand one part of the mixture. Spoon the center with part of the filling and bring mixture over to cover filling. Coat lightly with cornstarch and proceed with remaining mixture until 12 balls are ready. Deep fry in fat, heated to 375°F, until golden brown. Remove and drain on absorbent paper. Note: Potato balls can also be filled with shredded cheese.MEAT FILLING CONTINUED-6 olives, stuffed with pimientos1 teaspoon capers1/4 cup tomato sauce (see note)2 tablespoons seeded raisins (optional)6 dry prunes, pitted and chopped (optional)2 hard-cooked eggs, chopped (optional)2 cans pimientos, chopped(optional)In a caldron or heavy kettle, brown rapidly salt pork and ham. Reduce heat to low. Add lard or vegetable oil, green pepper, chili peppers, onion and garlic and sauté for 10 minutes, stirring occasionally.Add oregano, salt, vinegar and ground beef or pork and mix. Stir over high heat until meat loses its red color. Turn heat to low. Add olive, capers, tomato sauce and any optional ingredients of your choice. Mix, cover and cook 30 minutes for beef or 1 hour for pork.Note: Amount of tomato sauce varies according to use given to filling. (For fritters and turnovers, it should be quite dry)

Nutrition Facts : Nutritional Facts Serves

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Geming With 999

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I'm not sure if I have all of the ingredients for this recipe.

Tom Calabro

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These look like they would be a great way to use up leftover mashed potatoes.

Mairaj Ahmad

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I've never made stuffed potato balls before. I'm excited to try this recipe.

Ch Faheem Jalpana

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I'm going to make these for my next potluck. They look so easy to make.

Victor Sakala

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I'm allergic to dairy, so I'm not sure if I can make these.

Lubega Charles

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These look like the perfect party appetizer. I'm definitely going to give them a try.

Isco Isco

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I'm not sure how I feel about these. I'm not a big fan of mashed potatoes.

Dushtume Mishtihasimithu

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These look delicious! I can't wait to try them.

Jared Blake

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I followed the recipe exactly and my potato balls turned out soggy. I'm not sure what I did wrong.

mohamed alkebsi

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These were a little bit bland for my taste. I think I'll add some more spices next time.

Lauren Behanna

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I'm not a big fan of fried food, but these potato balls were so good that I couldn't stop eating them.

Mr Foisal

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These were the perfect appetizer for my party. They were easy to make ahead of time and everyone loved them.

adam Son boy

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I used a different type of cheese than the recipe called for, but they still turned out great. I think you could use any type of cheese you like.

Md Mart

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These were a little bit more work to make than I expected, but they were definitely worth it. They were so delicious and everyone at my party loved them.

Elvira Stark

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I've tried many different recipes for stuffed potato balls, but this one is by far the best. The filling is so creamy and flavorful, and the breading is crispy and golden brown.