Cheese Stuffed Potato Balls: A Tasty Appetizer

Cheese-stuffed potato balls are a delicious and creative variation on classic croquettes. Perfect as a starter or to serve as an aperitif, these little marvels, crispy on the outside and soft on the inside, promise an explosion
of flavors that will delight the taste buds. This recipe combines the sweetness of the potato with the character of cheddar cheese, all enhanced by a touch of paprika and garlic for a result that is as tasty as it is irresistible.
Preparing these meatballs is a simple process but requires a little patience and precision. Start by cooking the potatoes, which you will transform into a smooth puree. This first step is crucial: a good puree will guarantee
the perfect texture of your meatballs, thus allowing the cheese core to be captured without it escaping during the final cooking.
Adding fresh herbs like parsley or chives is recommended to infuse the purée with aromatic notes that pair perfectly with the cheese. These herbs bring a freshness that contrasts deliciously with the richness of the
cheese and the depth of the spices. After mixing the seasonings and the purée, a resting time in the refrigerator will allow the preparation to firm up, making it easier to shape the meatballs.
Shaping the potato balls is probably the most fun part. Each ball is encased in a heart of cheddar cheese, creating a gooey center that’s a pleasant surprise when you eat it. The three-step coating—flour, egg wash,
and breadcrumbs—is key to achieving a golden, crispy crust that holds everything together and adds a nice texture to your mouth.
Finally, the quick frying gives the meatballs their appetizing golden color and their ideally crispy texture. Served hot, they are undoubtedly irresistible, accompanied by a little sauce or simply enjoyed as they are.
They are not only easy to prepare but also ensure a ‘wow’ effect on your guests, making them perfect for any occasion, whether it is an informal meal or a more elaborate reception.

Ingredients for 6 people:

3 large potatoes
2 medium eggs
1/4 bunch of parsley or chives
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon paprika
Cheddar cheese, cubed
For coating:
60 g flour
2 beaten eggs
110 g breadcrumbs
Oil for frying