Ground Pork and Potato Balls
Crispy on the outside and irresistibly tender on the inside, these Ground Pork and Potato Balls are the ultimate comfort food with a savory twist. Combining seasoned ground pork, creamy mashed potatoes, and aromatic garlic and onion, each bite is packed with flavor. A golden breadcrumb coating adds a delightful crunch, while the touch of soy sauce infuses a hint of umami. Perfect as an appetizer, snack, or party dish, these bite-sized delights are fried to perfection and pair wonderfully with your favorite dipping sauce. Easy to make and ready in just 40 minutes, this recipe is a crowd-pleaser you’ll return to time and again. Garnish with fresh parsley for an extra pop of color and flavor!
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Recipe Information
Ingredients
- 500 g Ground pork
- 3 medium Potatoes
- 3 cloves Garlic
- 1 medium Onion
- 2 Eggs
- 1 cup Breadcrumbs
- 2 tablespoons Soy sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Oil (for frying)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into small cubes, then boil them in a pot of salted water until tender, about 10-12 minutes. Drain and mash them, then set aside to cool slightly.
Finely mince the garlic and onion. In a large mixing bowl, combine the ground pork, mashed potatoes, garlic, onion, soy sauce, salt, and black pepper. Mix well until the mixture is evenly blended.
Crack one egg into the mixture and stir to combine. This will act as a binder for the pork and potatoes.
Roll the mixture into small, evenly sized balls, about 1.5 inches in diameter. Set them aside on a plate.
Prepare a breading station: Beat the remaining egg in one shallow bowl and place the breadcrumbs in another shallow bowl.
Dip each pork and potato ball into the beaten egg, ensuring it is lightly coated, then roll it in the breadcrumbs until fully coated. Repeat for all balls.
Heat the oil in a deep skillet or pot over medium heat. Once the oil is hot (about 350°F or 180°C), carefully lower the balls into the oil in batches. Do not overcrowd the pan.
Fry each batch for 4-5 minutes, turning occasionally, until the balls are golden brown and cooked through. Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
Serve the pork and potato balls warm, garnished with fresh parsley if desired. Enjoy them with your favorite dipping sauce!
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.6 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
