Potato Balls / Dumplings – Translated from German

Potato Balls, or Kartoffelbällchen: I remember trying something similar when I visited Germany. A true German side dish. These were a tasty take on potatoes. I imagine they would have been even tastier had I followed the recipe and really cooked them in a lot of fat… But, the modern health conscious ways & logic stopped me. But they were still amazing!

I always make breadcrumbs instead of purchasing them. There is always bread in the freezer. This is 1 frozen hamburger bun to complete this recipe. — I always make breadcrumbs instead of purchasing them. Bread is always in the freezer. One frozen hamburger bun was used to complete this recipe.

Assuming your mashed potatoes are not too soft and creamy, this would also make a great recipe to use up leftover mashed potatoes!

The potatoes were rolled to about 2", the size of small mandarin oranges. — The potatoes were rolled to about 2″, the size of small mandarin oranges.

Here is Grandma’s german recipe card:

And here is the recipe!

Potato Balls / Potato Dumplings

2 lbs potatoes (5-6 medium)
Salt, Water
1 egg
1 Tablespoon Flour
Pinch of Pepper
1/2 teaspoon Nutmeg
1/2 cup Breadcrumbs

Directions:

Peel the potatoes and boil in salted water until tender. Mash the potatoes.
Beat egg, pepper, nutmeg & flour in small bowl.
Form balls from potatoes, approx 1.5 – 2″.
Place egg mixture on a small plate, Place breadcrumbs on a 2nd plate.
Roll the cooled potato ball in the egg mixture, then in the breadcrumbs.
Gently press the balls to flatten slightly.
Fry in fat until golden; Approximately 5-7 minutes. (A Tbsp of oil is sufficient and healthy, but more tastes better)

Feeds 4.

TIP: Flattening the balls is not necessary, but allows for less fat/oil to be used in your pan.
Add chopped onions to your mashed potatoes for additional flavour. Grandma used to do this and I will try it next time!

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