Sauteedpotatoballs Recipes

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SWEET POTATO BALLS



Sweet Potato Balls image

May be frozen for later use. Just increase baking time if frozen.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Time 40m

Yield 8

Number Of Ingredients 8

3 cups peeled and chopped sweet potatoes
¼ cup butter, softened
¾ cup brown sugar
2 tablespoons milk
¼ teaspoon salt
½ teaspoon grated lemon zest
8 large marshmallows
½ cup crushed corn flake cereal

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  • Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
  • Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.4 g, Cholesterol 15.6 mg, Fat 5.9 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 180.6 mg, Sugar 20.9 g

HASSELBACK POTATOES



Hasselback Potatoes image

Find out how to make Ree Drummond's crisp and buttery Hasselback Potatoes from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 5

8 tablespoons (1 stick) butter, softened
1/2 cup extra-virgin olive oil
1/3 cup finely chopped chives
Kosher salt and freshly ground black pepper
6 medium russet potatoes, scrubbed

Steps:

  • Preheat the oven to 450 degrees F.
  • Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
  • Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
  • Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

POTATO BALLS



Potato Balls image

Here's a delightful way to use leftover mashed potatoes! These puffs are easy to make, and my family prefers them to french fries. Children enjoy them plain, buttered or drizzled with honey or maple syrup. My grandkids expect Potato Puffs on the menu whenever they come to my house!

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 1-1/2 to 2 dozen.

Number Of Ingredients 6

2 large eggs
1 cup mashed potatoes
1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Oil for deep-fat frying

Steps:

  • In a bowl, beat eggs. Add potatoes. Combine the flour, baking powder and salt; stir into potato mixture. , In a large saucepan or kettle, heat about 1 in. of oil to 375°. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes or until golden brown, turning once. Watch closely since they brown quickly. Drain on paper towels. Serve immediately.

Nutrition Facts :

LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY



Loaded Cheesy Mashed Potato Balls Recipe by Tasty image

Here's what you need: mashed potato, green onion, cooked bacon, garlic powder, black pepper, eggs, cheddar cheese, flour, bread crumbs, oil, salt

Provided by Tasty

Categories     Sides

Yield 7 servings

Number Of Ingredients 11

4 cups mashed potato, leftover/cold - prepared to your liking
½ cup green onion, sliced
¾ cup cooked bacon, chopped
1 teaspoon garlic powder
½ teaspoon black pepper
2 eggs
cheddar cheese, block - cut into small cubes
1 cup flour
1 cup bread crumbs
oil, for frying
salt, to taste

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!

Nutrition Facts : Calories 792 calories, Carbohydrate 132 grams, Fat 14 grams, Fiber 7 grams, Protein 26 grams, Sugar 7 grams

THE BEST MEATBALLS YOU'LL EVER HAVE



The Best Meatballs You'll Ever Have image

Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.

Provided by BEARNESTA

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound lean ground beef
¾ cup crushed seasoned croutons
¼ cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning
1 teaspoon extra virgin olive oil
1 tablespoon butter

Steps:

  • In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g

CRISPY POTATO BALLS



Crispy Potato Balls image

Provided by Ree Drummond : Food Network

Time 1h25m

Yield 12 balls

Number Of Ingredients 16

1 1/2 cups Mashed Potatoes, recipe follows, cold
1/4 cup all-purpose flour
1 large egg
1 tablespoon chopped fresh parsley, plus more for garnish
1/4 cup grated Parmesan, plus more for garnish
1/2 cup shredded mozzarella
1/4 teaspoon freshly ground black pepper
3/4 cup dried breadcrumbs
Vegetable oil, for frying
Kosher salt
5 pounds russet or Yukon gold potatoes
3/4 cup (1 1/2 sticks) salted butter, plus more for topping
One 8-ounce package cream cheese, softened
1/2 cup half-and-half, or more if desired
1/2 teaspoon seasoned salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

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.

GARLIC POTATO BALLS



Garlic Potato Balls image

I'VE USED this recipe since I was married, 47 years ago. Both my husband and I worked, and we liked to have hearty, hot meals when we came home in the evening. This was easy and quick to make on busy days. With the amount of potatoes used, there were never any leftovers. -Alpha Wilson, Roswell, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 4

1 tablespoon butter
1 can (15 ounces) small white potatoes, drained
1/4 teaspoon garlic salt
1/2 teaspoon minced fresh parsley

Steps:

  • In a skillet, melt butter over medium heat. Add potatoes; sprinkle with garlic salt. Cook and stir for 15-18 minutes or until golden brown. Sprinkle with parsley.

Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 746mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein.

POTATO BALLS



Potato Balls image

These can be prepared even one day in advance, and just fry them when ready. Plan ahead these need to stay in the fridge for 2 hours before frying. Use only dry bread crumbs for this.

Provided by Kittencalrecipezazz

Categories     Potato

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs potatoes, peeled
2 egg yolks
1/2 cup grated parmesan cheese
1 small onions, finely chopped onions or 2 -4 finely chopped green onions
1 tablespoon minced fresh garlic (optional)
1/4 cup vegetable oil (more as needed)
1/4 cup finely chopped fresh parsley (or to taste)
seasoning salt (can use white salt)
black pepper
2 eggs, beaten
flour, for coating
dry breadcrumbs

Steps:

  • Cook the potatoes in boiling salted water until fork-tender; drain and place in a large bowl.
  • Mash the potatoes (DO NOT add any butter, milk or cream) and combine with the egg yolks and the Parmesan cheese; mix well.
  • In a small frypan, saute the onions and garlic (if using) in oil until golden; add to the potato mixture, along with the parsley, chopped green onion, salt and pepper, stir until smooth.
  • Shape into small balls.
  • Coat the balls in flour, then in the beaten egg, and then coat with dry bread crumbs.
  • Chill for 2 or more hours in the fridge.
  • Remove from fridge.
  • Heat the oil to 375 degrees; deep-fry until golden.
  • ***NOTE*** if dedired 1/2 - 3/4 cup shredded sharp cheddar cheese can be added also along with the egg yolks and the Parmesan cheese to the hot potato mixture when mashing.

Nutrition Facts : Calories 279.5, Fat 14.6, SaturatedFat 3.7, Cholesterol 140.8, Sodium 164, Carbohydrate 28.4, Fiber 3.6, Sugar 1.9, Protein 9.3

OVEN ROASTED POTATO BALLS



Oven Roasted Potato Balls image

Found this in Cooking Light.Thank goodness for them cause I love these oniony suckers.You cant be afraid of onions if you are going to try these.It takes a little time but well worth it in my opinion.Heres to breath mints:0)

Provided by crawfish pie

Categories     Potato

Time 1h2m

Yield 4 serving(s)

Number Of Ingredients 6

5 baking potatoes, peeled
1 teaspoon olive oil
2 onions, thinly sliced
3/4 teaspoon salt
1/4 teaspoon pepper
water

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.

SAUTEED POTATOES WITH ONION



Sauteed Potatoes With Onion image

Provided by Pierre Franey

Categories     easy, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

10 to 12 small waxy potatoes, about 1 1/2 lbs
Salt and freshly ground pepper to taste
2 tablespoons olive oil
1/2 cup thinly sliced white onions
1 tablespoon butter
2 tablespoons finely chopped parsley

Steps:

  • Place potatoes in a saucepan, add cold water to cover and salt to taste. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain thoroughly and let cool.
  • Cut the potatoes, with skins on, into 1/4-inch slices.
  • Heat the oil in a large nonstick skillet and when quite hot add the potatoes, salt and pepper to taste. Cook until they start to brown on one side, about 3 minutes. Add the onions; shake the skillet to toss and redistribute the potatoes. Brown evenly, about 4 minutes more.
  • Add butter and parsley, toss well and stir gently. Serve immediately.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 7 grams, Carbohydrate 105 grams, Fat 10 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 1428 milligrams, Sugar 5 grams, TransFat 0 grams

SAUTEED GARLIC POTATOES



Sauteed Garlic Potatoes image

Garlic cloves are sauteed whole with the potatoes. Then they are removed, mashed with lemon juice and added back to the pan. Be sure to use a nonstick skillet.

Provided by Lorac

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs boiling potatoes, peeled and cut into 1 inch pieces
3 tablespoons olive oil
6 cloves garlic, unpeeled
1 tablespoon lemon juice
salt & freshly ground black pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Steps:

  • Heat oil in a large non stick frying pan.
  • Add potatoes and saute over medium heat until golden brown, about 10 minutes.
  • Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes.
  • Remove garlic, peel, place in a small bowl and crush.
  • Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through.
  • Spoon into a serving dish and top with chives and parsley.

SAUTEED POTATO BALLS



Sauteed Potato Balls image

Categories     Potato     Side     Sauté     Quick & Easy     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

4 lb russet (baking) potatoes
3/4 stick (6 tablespoons) unsalted butter
Garnish: finely chopped fresh parsley
Special Equipment
a 1 1/4-inch olive-shaped melon-ball cutter

Steps:

  • Peel potatoes and put in a bowl of cold water. Scoop as many balls from potatoes as possible, transferring them to another bowl of cold water as cut. Drain potato balls, then parboil in boiling salted water 5 minutes. Drain in a colander and air-dry 2 minutes.Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté potatoes, shaking skillet frequently, until golden, 10 to 12 minutes. Season with salt and transfer to a serving bowl with a slotted spoon.

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