Crunchy Potato Balls Recipe

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Crunchy Potato Balls Recipe
Crunchy Potato Balls Recipe photo by Taste of Home
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Crunchy Potato Balls Recipe

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Cooking is not one of my favorite things to do, so I'm always looking for simple and tasty recipes to feed our growing family (three sons - 8,5 and 7 months). These potato balls make a good snack or appetizer (my two older boys love them with any meal!), and they're a good way to use up leftovers. In fact, I often find myself peeling a few extra potatoes just to make sure there will be leftovers. I've also substituted ground-up hot dogs or sausage for the ham.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min.

Ingredients

  • 2 cups very stiff mashed potatoes
  • 2 cups finely chopped fully cooked ham
  • 1 cup (4 ounces) shredded cheddar or Swiss cheese
  • 1/3 cup mayonnaise
  • 1 egg, beaten
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon pepper
  • 2 to 4 tablespoons all-purpose flour
  • 1-3/4 cups crushed cornflakes

Directions

In a bowl, combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper. Add enough of the flour to make a stiff mixture. Chill.
Shape into 1-in. balls; roll in cornflakes. Place on a greased baking sheet. Bake at 350° for 25-30 minutes. Serve hot. Yield: about 6 dozen.
Originally published as Crunchy Potato Balls in Country Extra November 1993, p47

Nutritional Facts

3 each: 103 calories, 5g fat (2g saturated fat), 22mg cholesterol, 291mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 5g protein.

  • 2 cups very stiff mashed potatoes
  • 2 cups finely chopped fully cooked ham
  • 1 cup (4 ounces) shredded cheddar or Swiss cheese
  • 1/3 cup mayonnaise
  • 1 egg, beaten
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon pepper
  • 2 to 4 tablespoons all-purpose flour
  • 1-3/4 cups crushed cornflakes
  1. In a bowl, combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper. Add enough of the flour to make a stiff mixture. Chill.
  2. Shape into 1-in. balls; roll in cornflakes. Place on a greased baking sheet. Bake at 350° for 25-30 minutes. Serve hot. Yield: about 6 dozen.
Originally published as Crunchy Potato Balls in Country Extra November 1993, p47

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Reviews forCrunchy Potato Balls

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LaBreque User ID: 7829450 216100
Reviewed Dec. 27, 2014

"These did not turn out for me...they were flat and soggy. Not sure what I could have done to improve them."

MY REVIEW
sherryorndorff User ID: 1981757 15676
Reviewed Mar. 7, 2012

"While the ingredients were simple, it took me forever to make all the balls & it really did make exactly what it said. I also used a small cookie scoop. It was great. Next time I am going to add a little chopped onion too."

MY REVIEW
Sarah_Marie_Bee User ID: 5863038 11946
Reviewed Oct. 21, 2011

"Why would you rate a recipe before trying it? So silly. Anyway, this recipe is actually VERY good and only uses a third of a cup of mayo. You can't even taste it. Delicious! Thank you!"

MY REVIEW
GrandmaK_54_Illinois User ID: 27850 33880
Reviewed Dec. 10, 2007

"Sounds good, but you lost me at mayonnaise. UGH! I wonder if I can substitute sour cream for the mayo..."

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