Ground Pork and Potato Balls

From: shapeweaver

On Jan 6, 2009

This was made on 1/5/09, as part of mine and SO's dinner. After reading the review from Chef Robin Riger, I decided to add about 1/4 teaspoon of nutmeg.For the mustard,1/2 teaspoon of powdered was used.The rest of the recipe was followed as written.I think another 1/4 cup of bread crumbs should have been added to the meat mixture, since the meatballs were just a bit on the wet side.I served these meatballs on top of mashed potatoes, and green beens on the side.This will be made again.Thank you for posting and, "Keep Smiling "

From: Robin Riger

On Aug 31, 2008

Don't skip over this dish if the name isn't too appealing, it's worth it! It reminds me a lot of homestyle German food, although they would probably add nutmeg to the ingredient list (they use nutmeg a lot). My husband and I really liked it, but I will increase the seasoning and use minced onion, not dried onion as the recipe suggests. I was leary to serve it over rice or egg noodles because there was plenty of starch in the dish already so I roasted some veggies and that balanced it well.

From: Marietta Mary Lou

On Oct 6, 2004

This will be a really good recipe, with some modifications in my opinion. It is VERY bland, and I suggest adding 1 or 2 minced garlic cloves and finely chopped jalapeno or its equivalent. Chopped parsley is also a good addition. These balls are best eaten soon after cooking. I froze some and discovered to my dismay that the potato component had lost its body resulting in a sort of pork/mashed potato mush. Still delicious, though.

From: woodland hues

On Aug 20, 2004

Okay, this is ingenious, grating a potato into the meatball mixture. This dish is simply outstanding and fast on its way to my Keepers File. So good, very easy. I chose to add 1/2 cup minced onion instead of onion flakes because we like onion. I used a no-stick skillet so dispensed with the shortening. I needed to add more water at the end to thin out the thickish gravy. Served this with Hungarian Cucumber Salad #51208, and corn on the cob. Thank you!!!!