Doing "the Mashed Potato" Balls

Recipe by Bergy
READY IN: 50mins
YIELD: 24 Balls




  • In a large skillet heat a tbsp of vegetable oil, add the chicken and saute over medium high heat until cooked, approx 8 minutes; add mushrooms and continue cooking for 3 minutes, add salt & pepper to taste.
  • Add spinach and cook only until it wilts, add garlic powder lemon & nutmeg.
  • Stir to mix well and remove from pan place mixture in a large bowl to cool.
  • When cooled add mashed potato & beaten egg; mix well.
  • Roll the mixture into 3/4" balls.
  • Mix the Asiago cheese and bread crumbs.
  • Roll the balls in the breadcrumb/cheese mixture.
  • At this point you may cover the balls and place in the fridge for several hours before completing the final steps or continue.
  • Heat the second tbsp of oil in your large skillet over medium heat and brown the balls, be gentle turning them but get them brown on all sides and crisp, approx 10 minutes.
  • Add the chile or BBQ sauce to the skillet turn heat to low and turn the balls to coat with the sauce - this last step takes approx 5 minutes.
  • Insert toothpicks and serve.