Groundporkandpotatoballs Recipes

PORK-POTATO MEATBALLS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble pork over mixture; sprinkle with bread crumbs and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain. Remove and keep warm., Add 1 cup water and bouillon to skillet; stir until bouillon is dissolved. Return meatballs to the pan; cover and cook for 20 minutes or until a thermometer reads 160°., Combine flour and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

GROUND PORK AND POTATO BALLS

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.

CRISPY POTATO BALLS

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.

GERMAN POTATO BALLS

Steps:

• Put potatoes into pan with 6 - 8 cups water. Add 1 tsp salt. Bring to boil. Boil for until fork tender or mashable.
• Drain potato and cool for 10 minutes. Put potato into large bowl. Mash with potato masher or fork until lumps are out.
• In pot on stove on high heat, pour 1 cup water. Bring to boil add 1 stick butter. After butter is melted, add flour. Stir until mixture leaves sides of pan. Remove pan from heat.
• Mix in 1 egg until blended and then mix in another egg until blended. Add potatoes and mix until combined. Heat oil in deep-fat fryer to 375 degrees. Add 1 tablespoon potato mixture into oil. Do not add too many balls at one time. Cook until golden brown.
• Remove and drain. Salt to taste. Eat while hot.

OVEN ROASTED POTATO BALLS

Steps:

• In a 4 quart pan boil 10 c water.
• Meanwhile take a melon baller (1 1/4 in),and scoop balls from potatoes.
• Place in a bowl of cold water.
• Pre-heat oven to 450.
• Add balls to water,reduce heat to low,cover and simmer 2 min.
• Drain well.
• Toss potatoes with oil,onion and salt and pepper.
• Roast for 30 min,stir and roast for 20 minutes more.