Cheeseburger Potato Balls
Cheeseburger Potato Balls
Ingredients
For the Beef Filling
- 1 yellow onion, diced
- 1 1/2 pounds ground beef, 80/20
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/4 cup dill pickles, chopped
- 5 slices American cheese
For the Potato Mixture
- 6 gold potatoes, peeled and cut into chunks
- 1/3 cup cornstarch
- 1 1/2 teaspoons black pepper
- 2 teaspoons salt
- 1 1/2 teaspoons onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1/2 cup Parmesan cheese, grated
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
For Breading and Frying
- 1 cup all-purpose flour, as needed for dredging
- 2 large eggs, beaten, for egg wash
- 2 cups Panko breadcrumbs, as needed for coating
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Dice the yellow onion. In a large skillet, cook the diced onion over medium heat for 6 to 8 minutes, until softened and translucent.
⏱️ 8 min
- 2
Increase the heat to medium-high. Add the ground beef to the skillet with the onions. Press the beef down slightly to maximize contact with the pan. Season with salt, black pepper, garlic powder, and onion powder.
⏱️ 2 min
- 3
Cook the beef until browned on the bottom, then flip and chop it into crumbles. Continue cooking until no pink remains. Drain any excess grease.
⏱️ 8 min
- 4
Add the chopped dill pickles and American cheese slices to the cooked beef mixture. Stir until the cheese is completely melted and the mixture is well combined. Remove from heat and set aside.
⏱️ 3 min
- 5
While the beef is cooking, peel and cut the gold potatoes into chunks. Place the potato chunks in a large pot of boiling water. Boil for 10 to 12 minutes, or until they are fork-tender.
⏱️ 15 min
- 6
Drain the cooked potatoes thoroughly and transfer them to a large bowl. Mash the potatoes until smooth. Add the cornstarch, black pepper, salt, onion powder, garlic powder, paprika, and grated Parmesan cheese. Mix by hand until all ingredients are well combined and the mixture has a Play-Doh-like consistency.
⏱️ 10 min
- 7
To assemble the balls, take a portion of the potato mixture (about 2 tablespoons) and flatten it in the palm of your hand. Place about 1 tablespoon of the beef filling in the center of the flattened potato. Top the beef with one cube of mozzarella cheese.
⏱️ 15 min
- 8
Carefully seal the potato mixture around the beef and mozzarella, forming a compact ball. Ensure there are no cracks for the filling to escape during frying. Repeat this process with the remaining potato and beef mixtures.
⏱️ 15 min
- 9
Prepare three shallow bowls: one with all-purpose flour, one with the beaten eggs (egg wash), and one with Panko breadcrumbs. Dredge each potato ball first in flour, ensuring it is fully coated. Then dip the floured ball into the egg wash, allowing any excess to drip off. Finally, coat the ball thoroughly with Panko breadcrumbs.
⏱️ 10 min
- 10
Place the breaded potato balls on a plate or baking sheet. Transfer them to the freezer and chill for 30 to 45 minutes. This step helps them firm up and prevents them from falling apart during frying.
⏱️ 45 min
- 11
In a large, heavy-bottomed pot or deep skillet, heat the vegetable oil to 350°F. Ensure there is enough oil to submerge the balls halfway.
⏱️ 5 min•🌡️ 350
- 12
Carefully place a few firm potato balls into the hot oil, being careful not to overcrowd the pan. Fry for about 5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350 - 13
Using a slotted spoon, remove the fried potato balls from the oil and place them on a wire rack set over paper towels to drain any excess oil.
⏱️ 1 min
- 14
Repeat the frying process with the remaining potato balls. Serve the Cheeseburger Potato Balls immediately, perhaps with your favorite dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheeseburger Potato Balls
For the Beef Filling
- 1 yellow onion, diced
- 1 1/2 pounds ground beef, 80/20
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/4 cup dill pickles, chopped
- 5 slices American cheese
For the Potato Mixture
- 6 gold potatoes, peeled and cut into chunks
- 1/3 cup cornstarch
- 1 1/2 teaspoons black pepper
- 2 teaspoons salt
- 1 1/2 teaspoons onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1/2 cup Parmesan cheese, grated
- 4 ounces mozzarella cheese, cut into 1/2-inch cubes
For Breading and Frying
- 1 cup all-purpose flour, as needed for dredging
- 2 large eggs, beaten, for egg wash
- 2 cups Panko breadcrumbs, as needed for coating
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Dice the yellow onion. In a large skillet, cook the diced onion over medium heat for 6 to 8 minutes, until softened and translucent.
⏱️ 8 min - 2
Increase the heat to medium-high. Add the ground beef to the skillet with the onions. Press the beef down slightly to maximize contact with the pan. Season with salt, black pepper, garlic powder, and onion powder.
⏱️ 2 min - 3
Cook the beef until browned on the bottom, then flip and chop it into crumbles. Continue cooking until no pink remains. Drain any excess grease.
⏱️ 8 min - 4
Add the chopped dill pickles and American cheese slices to the cooked beef mixture. Stir until the cheese is completely melted and the mixture is well combined. Remove from heat and set aside.
⏱️ 3 min - 5
While the beef is cooking, peel and cut the gold potatoes into chunks. Place the potato chunks in a large pot of boiling water. Boil for 10 to 12 minutes, or until they are fork-tender.
⏱️ 15 min - 6
Drain the cooked potatoes thoroughly and transfer them to a large bowl. Mash the potatoes until smooth. Add the cornstarch, black pepper, salt, onion powder, garlic powder, paprika, and grated Parmesan cheese. Mix by hand until all ingredients are well combined and the mixture has a Play-Doh-like consistency.
⏱️ 10 min - 7
To assemble the balls, take a portion of the potato mixture (about 2 tablespoons) and flatten it in the palm of your hand. Place about 1 tablespoon of the beef filling in the center of the flattened potato. Top the beef with one cube of mozzarella cheese.
⏱️ 15 min - 8
Carefully seal the potato mixture around the beef and mozzarella, forming a compact ball. Ensure there are no cracks for the filling to escape during frying. Repeat this process with the remaining potato and beef mixtures.
⏱️ 15 min - 9
Prepare three shallow bowls: one with all-purpose flour, one with the beaten eggs (egg wash), and one with Panko breadcrumbs. Dredge each potato ball first in flour, ensuring it is fully coated. Then dip the floured ball into the egg wash, allowing any excess to drip off. Finally, coat the ball thoroughly with Panko breadcrumbs.
⏱️ 10 min - 10
Place the breaded potato balls on a plate or baking sheet. Transfer them to the freezer and chill for 30 to 45 minutes. This step helps them firm up and prevents them from falling apart during frying.
⏱️ 45 min - 11
In a large, heavy-bottomed pot or deep skillet, heat the vegetable oil to 350°F. Ensure there is enough oil to submerge the balls halfway.
⏱️ 5 min•🌡️ 350 - 12
Carefully place a few firm potato balls into the hot oil, being careful not to overcrowd the pan. Fry for about 5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350 - 13
Using a slotted spoon, remove the fried potato balls from the oil and place them on a wire rack set over paper towels to drain any excess oil.
⏱️ 1 min - 14
Repeat the frying process with the remaining potato balls. Serve the Cheeseburger Potato Balls immediately, perhaps with your favorite dipping sauce.
⏱️ 5 min