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German Potato Balls
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
10 Servings
Prep: 50 min. + chilling Cook: 15 min.
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.
Nutrition Facts:
1 serving (1 cup) equals 190 calories,
© Taste of Home 2013
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German Potato Balls
(continued)
Nutrition Facts:
2 g fat (trace saturated fat), 43 mg cholesterol, 304 mg sodium, 38 g carbohydrate, 3 g fiber, 6 g protein.
© Taste of Home 2013