Pork-Potato Meatballs Recipe

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Pork-Potato Meatballs Recipe

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"My family just loves these meatballs," writes Julaine Roach from her Mauston, Wisconsin home. Ground pork, shredded potato, green onion and mustard combine to create this savory sensation that's priced at just 48 cents per serving.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 1 cup finely shredded peeled potato
  • 1/4 cup chopped green onions
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground pork
  • 1/4 cup dry bread crumbs
  • 1-1/3 cups water, divided
  • 1 teaspoon chicken bouillon granules
  • 2 tablespoons all-purpose flour

Directions

In a large bowl, combine the first seven ingredients. Crumble pork over mixture; sprinkle with bread crumbs and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain. Remove and keep warm.
Add 1 cup water and bouillon to skillet; stir until bouillon is dissolved. Return meatballs to the pan; cover and cook for 20 minutes or until a thermometer reads 160°.
Combine flour and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Originally published as Pork-Potato Meatballs in Quick Cooking January/February 2002, p10

Nutritional Facts

4 ounce-weight: 341 calories, 19g fat (7g saturated fat), 130mg cholesterol, 659mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 25g protein.

  • 1 cup finely shredded peeled potato
  • 1/4 cup chopped green onions
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground pork
  • 1/4 cup dry bread crumbs
  • 1-1/3 cups water, divided
  • 1 teaspoon chicken bouillon granules
  • 2 tablespoons all-purpose flour
  1. In a large bowl, combine the first seven ingredients. Crumble pork over mixture; sprinkle with bread crumbs and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain. Remove and keep warm.
  2. Add 1 cup water and bouillon to skillet; stir until bouillon is dissolved. Return meatballs to the pan; cover and cook for 20 minutes or until a thermometer reads 160°.
  3. Combine flour and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Originally published as Pork-Potato Meatballs in Quick Cooking January/February 2002, p10

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acooley User ID: 245858 83318
Reviewed Dec. 31, 2013

"I made these last night for dinner and they were very good. I remember thinking "This is so warm and homey- perfectly comforting!" while eating them. They go together quickly and cook nicely without falling apart. I served them with mashed potatoes, green beans, and bread and butter."

MY REVIEW
Lisa94 User ID: 5737026 34135
Reviewed Oct. 10, 2011

"We found this recipe as written to be quite bland. Edible but not worth playing with to find improvements that will make us enjoy it."

MY REVIEW
[email protected] User ID: 1483591 96853
Reviewed Aug. 31, 2011

"I used ground beef, doubled the potatoes and salt and pepper! DELICIOUS! Everyone loved this dish!"

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