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    You are in: Home / Recipes / Ground Pork and Potato Balls Recipe
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    Ground Pork and Potato Balls

    Average Rating:

     26 Total Reviews

    Showing 1-20 of 26

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    • on November 01, 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!

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    • on August 10, 2009

      Very simple and good. I skipped the potato b/c I was serving with risotto. And instead of shortening I used a little olive oil. I also used dijon. But it was so simple and my kids loved it. I will make again & will try with different herbs, like thyme or rosemary. Thanks!

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    • on January 13, 2009

      Made this for my dear hubby and he loved it! I used garlic and herb dry breadcrumbs and added some milk to the gravy part along with a beef bouillon cube for more flavor in the gravy. Served over cream potatoes. Made for a comforting dinner this evening. Thanks for sharing the recipe.

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    • on August 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.

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    • on March 21, 2007

      Made these last night for the first time but guarantee you it won't be the last. I did use the scallions which gave them such a great taste but---mine wouldn't hold their shape until I added another 1/4 cup of bread crumbs. A cookie scoop made perfect bite-size pork balls. Thanks Debbie, I'll be doing these again.

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    • on April 27, 2006

      This was soooo good! I added 3 TBS sour cream to the gravy and my oh my!! DH could not stop eating and then took a big leftover dish to work same night to share with his crew. We will make this again! Thanks so much!!

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    • on April 06, 2006

      Wow, wasn't sure how this would taste, but it was pretty good. I think that the salt could be reduced by 1/4tsp. I will make this again.

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    • on May 30, 2011

      I'm having these for dinner right now and had to stop just to comment on how delicious they are! I used some diced onion in place of the onion flakes and Dijon mustard (a little extra since we love our mustard) Loove the combination of the pork and potatoes. I used oil instead of shortening to brown the meatballs, and a cornstarch/water slurry instead of flour. I played a bit with random seasonings to make the sauce more flavourful; I think these would be pretty versatile with any kind of sauce. I'll definitely add this to the rotation. Thanks!

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    • on June 11, 2010

      Wow I loved the taste of these. Only thing I did different was to smash with coarse salt, about 1 T. minced garlic and I used the green onions from the garden. (I omitted the salt since I used some with the garlic). Also I tripled the gravy amount as suggested by another reviewer so I could put it over rice. Thanks for sharing...will make these again!

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    • on November 06, 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.

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    • on October 07, 2009

      This was very good. I came across this recipe because all I had in the freezer was ground pork. I doubled the recipe and made the meatballs a little bigger just so "if" we did enjoy them I could make meatball subs for lunch. That's what my youngest requested shortly after his comment when he came to the table was "aaawww I hate meatballs" (hee hee hee). Thank You shapeweaver for a very good recipe that I will be making again :)

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    • on August 27, 2009

    • on January 06, 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 :)"

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    • on April 24, 2008

      Made this last night,wonderful,served it over rice with some seasonal veggies.Everyone enjoyed,thanks,Don Steele

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    • on April 05, 2008

      Ground pork is always on sale at our grocery store, and this was a different, easy, and yummy way to use it. This was very good and fairly simple to make by shredding the potatoes in the food processor. Added a little bit of minced garlic, used beef bouillion cause was out of chicken, made more gravy, and served over egg noodles. A couple of my meatballs fell apart while browning, so just mushed those up to cook and they stayed in the gravy. Probably will add a little more breadcrumbs next time to make sure they stay together. Leftovers were good too! Thanks for the recipe!

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    • on February 14, 2008

      These were very good. The grated potato gives a nice flavor and texture. The gravy is very nice. A great way to use ground pork. Thanks for sharing!re

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    • on January 19, 2008

      Sorry, I mean thanks Debbie!

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    • on November 20, 2007

      We LOVED this recipe. This was very simple to make and tasted great. Something a little different!! This is also something that you can make ahead of time. I used a real onion and made a lot more gravy. Great recipe!!

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    • on July 31, 2007

      Nice change. I made triple the gravy amount (still wasn't enough) using an onion seasoning mix and served it over wide noodles. With a vegetable side, it easily makes enough for five or six people.

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    • on May 19, 2007

      SIMPLY OUTSTANDING!!! We had these tonight for the first time, and were delighted. They are so simple to make, and taste so incredibly good. I added one teaspoon of Thyme, and got a real nice Provencal touch to it. I also substituted the onion flakes with half a cup minced onions.

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    Nutritional Facts for Ground Pork and Potato Balls

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 455.3
     
    Calories from Fat 293
    64%
    Total Fat 32.5 g
    50%
    Saturated Fat 11.2 g
    56%
    Cholesterol 129.4 mg
    43%
    Sodium 828.4 mg
    34%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.4 g
    5%
    Protein 23.3 g
    46%
    Detailed Nutrition Values About Nutrition Info

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