Print Options

Back to German Potato Balls >

Include these items:

Taste of Home Logo

German Potato Balls

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

Ingredients

  • 3 pounds russet potatoes
  • 2 eggs
  • 1 cup King Arthur Unbleached 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.

2 of 2

German Potato Balls (continued)

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.