German Potato Balls Recipe

German Potato Balls Recipe photo by Taste of Home

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With a few additional basic ingredients, my mom transforms potatoes into these delightful dumplings. This authentic German side dish is so hearty and comforting. We love the dumplings covered in sauerbraten gravy. —Cathy Eland Hightstown, New Jersey

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German Potato Balls Recipe

Prep: 50 min. + chilling Cook: 15 min.

Yield: 10 Servings

50 15 65

Ingredients

3 pounds russet potatoes
2 eggs
1 cup all-purpose flour, divided
1/2 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
Minced fresh parsley, optional

Directions

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight.
Peel and grate potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2-in. balls; roll in remaining flour.
In a large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley if desired. Yield: 10 servings.

Nutritional Facts 1 serving (1 cup) equals 190 calories, 2 g fat (trace saturated fat), 43 mg cholesterol, 304 mg sodium, 38 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Potato Dumplings in Taste of Home February/March 2001, p35