Ground Pork and Potato Balls

From: flying_kiwi

On Nov 6, 2009

These were quite yummy, everyone liked them. While I was making them into balls I thought that maybe next time I make them I might add in some grated apple as well...Thanks for sharing.

From: Chef #823879

On Nov 1, 2009

Delicious! It snowed today and this was the perfect comfort food. I've made this several times, and I always feel they are a big soggy. I figured out today that if you squeeze the shredded potato to get the moisture out before you add it in it really helps. I also added 3 cloves of garlic. It tasted perfect!

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!!!!