Potato balls are fried appetizers or side dishes that can include different fillings. Ground beef filling goes very well with potato balls and is often used by itself with a little salt and pepper. The trickiest part of making potato balls is assembling them before frying. The most efficient way to create solid potato balls is to work with the ingredients while they are cold. The cold temperature helps the potato balls keep their shape while being fried.
Instructions
1. Place 1/8 cup cold mashed potatoes in your hand and form it into a patty. Create a small indent in the center of the patty for the beef filling.
2. Spoon 1 tbsp. of seasoned, cooked ground beef into the indentation on the potato patty. The cooked, ground beef should also be chilled.
3. Scoop another 1/8 cup cold mashed potatoes into your hand to form another patty and place it on top of the beef filled patty. Use your hands to mold the patties into a single ball and set aside.
4. Form as many potato balls you wish. Heat 3 tbsp. of cooking oil in a 12-inch skillet on medium-high heat. Place the potato balls in the hot pan and cook for 3 minutes before turning over with a fork.
5. Brown all sides of the potato balls before transferring them to a large plate lined with paper towels.
6. Sprinkle the hot potato balls with salt and pepper before serving.
Tags: potato balls, beef filling, cold mashed, cold mashed potatoes, cooked ground, cooked ground beef, hand form
