German Potato Balls Recipe

5 1 2
German Potato Balls Recipe
German Potato Balls Recipe photo by Taste of Home
Publisher Photo

German Potato Balls Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 50 min. + chilling Cook: 15 min.
MAKES:
10 servings
TOTAL TIME:
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.
Originally published as Potato Dumplings in Taste of Home February/March 2001, p35

Nutritional Facts

1 cup: 190 calories, 2g fat (0 saturated fat), 43mg cholesterol, 304mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Potato Dumplings in Taste of Home February/March 2001, p35

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MY REVIEW
lindaann888 User ID: 1466996 35285
Reviewed Oct. 24, 2009

"These are the best dumplings. Perfect with the Sauerbraten recipe."

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