Southern Mom Loves: Bold & Savory Stuffed Potato Balls {Recipe}

Bold & Savory Stuffed Potato Balls {Recipe}

Sunday, June 26, 2016

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I have a delicious recipe for you today: potato balls. The potatoes are crunchy on the outside, soft and creamy on the inside, and can be stuffed with a variety of flavors. Talk about comfort food!

These are stuffed with a bold and savory South American-inspired ground beef mix, but you can use ground turkey or chicken if you like. You can spice it up with diced peppers or tone it down to fit your tastes, and they are amazing served with sour cream and salsa or a sriracha mayo. Enjoy!

A note about some of the ingredients: If you can't find these ingredients in your local supermarket, I've linked to them on Amazon to order (or just see what they look like.) The Sazon and Sofrito can usually be found in the International foods aisle. The Sofrito can also be homemade or found frozen in the frozen foods section.

Bold & Savory Stuffed Potato Balls

Prep Time: 30 minutes
Cook Time: 3 minutes
Makes: Approx. 24 potato balls

  • 8 medium russet potatoes, peeled, cut and boiled until soft
  • 1 1/4 tablespoon of salt, divided
  • 1 packet of sazon (optional)
  • 2 teaspoons of oil 
  • 1/2 onion, finely diced
  • 1/2 pound ground beef or turkey
  • 1 tablespoon sofrito
  • 1/4 teaspoon white vinegar
  • 1 teaspoon oregano
  • 1/2 tablespoon of cumin
  • 1/4 teaspoon of black pepper
  • 4 plum tomatoes, finely chopped
  • 2 eggs
  • 1/2 tablespoon of water
  • 1 cup of bread crumbs
  • 1/2 cup of flour
  • 4 cups of oil for frying

  1. In a large bowl, mash potatoes and add salt and half of the sazon packet (if using) into the mixture. With your hands, mix together and allow mixture to sit in the fridge for an hour. The longer the potatoes cool, once smashed and mixed, the less likely it is for them to break open.
  2. In a large pot, heat the four cups of oil for frying over medium-high heat. You can test if it's ready by flicking a drop of water into the pot. If the drop sizzles and pops, the oil is ready for frying.
  3. In a frying pan, heat the oil and add in the onions. Saute one minute before adding in the ground meat. 
  4. Saute meat for 6 minutes, stirring often. Add in the other half packet of sazon, the sofrito, vinegar, oregano, 1/4 tablespoon of salt, cumin, black pepper, and tomatoes. Cook an additional 6 minutes, or until the meat is fully cooked through and browned. Allow to cool.
  5. In a small bowl mix the eggs and water together.
  6. In another small bowl mix the bread crumbs and flour together.
  7. Create individual balls with three tablespoons of the potato mixture.

  8. In each potato ball, create an indent and fill indents with about 1/2 tablespoon of the meat mixture. Close the potatoes around the meat mixture, adding more potatoes if needed to fully cover.

  9. Dip each potato ball in the egg mixture, then roll in the breadcrumb mixture.

  10. Use tongs to gently lower each potato ball into the heated oil and fry 2-3 minutes on each side, or until browned and crispy.


Have you ever tried potato balls? What would you stuff them with? I love to read your comments!

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