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Stuffed Potato Balls (Whole30, Paleo)

Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 4 -6

Ingredients

Mashed potatoes:

  • 4 russet potatoes peeled & diced
  • 1 tbsp ghee
  • 1 tsp garlic powder
  • ½ tsp kosher salt

Meat filling:

  • 1 lb ground beef
  • ½ large onion finely diced
  • 1 green bell pepper finely diced
  • 1 red bell pepper finely diced
  • 2 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • ½ tsp kosher salt
  • Avocado oil

Stuffed Potato Balls:

Instructions

Mashed potatoes:

  1. Bring a large pot of water to a boil, add diced potatoes, and cook until fork tender, about 20-25 minutes.
  2. Drain the potatoes, then mash with ghee, garlic powder and kosher salt.
  3. Set aside until potatoes have completely cooled. Refrigerated mashed potatoes are best for this recipe.

Meat filling:

  1. While the potatoes are cooking, preheat skillet over medium-high heat with about 1 tablespoon of avocado oil.
  2. Place the diced onion, green bell pepper, and red pepper to the skillet and saute until onions are translucent.
  3. Once onions are translucent, add the ground beef, and minced garlic to the skillet. Break up the meat while cooking.
  4. When the ground beef is cooked through, remove excess liquid leaving 1-2 tablespoons behind. Stir in the tomato paste, paprika, cumin, dried oregano, black pepper, and kosher salt. Mix until tomato paste is well incorporated.
  5. Remove meat from skillet and let it completely cool down.

Stuffed potato balls:

  1. Using a large cookie scoop*, measure out a ball onto your hands and then flatten the ball into a small circle.
  2. Make small indentation in the middle of the flatten ball, and place about 1-2 teaspoon of the meat filling in the indentation. Don't over stuff the potato balls.
  3. Bring the sides up towards the middle to cover the filling and start smoothing out to form a ball shape.
  4. Repeat these steps until all of the mashed potatoes and meat filling is used.
  5. In a shallow dish, whisk the eggs with water until well combined.
  6. In another shallow dish, combine the almond flour, arrowroot flour, kosher salt, and black pepper.
  7. Dip the potato balls into the eggs making sure all sides are coated.
  8. Then place potato balls to almond flour mixture and then roll it in the mixture until lightly coated. Shake off excess almond flour, and place on a plate. (The key here is to make sure the potato balls are lightly coated.)
  9. Once all of the potato balls are coated, refrigerate for at least 2 hours or you can freeze them at this point.
  10. Preheat a skillet over medium-high heat with ¼ cup avocado oil. Depending on the size of the skillet you might need more oil. You want the oil to be about ½ inch high.
  11. Sprinkle a bit of almond flour into the skillet to see if it’s ready. If the almond flour starts bubbling immediately, your oil is ready.
  12. Add the potato balls to the skillet (you might have to cook in batches) and brown all sides. This will take about 3-4 minutes on each side. If your potato balls start to brown too quickly, adjust the heat.
  13. When all sides are browned, drain the potato balls on a paper towel lined, and then serve immediately.

Recipe Notes

If you don't have a cookie scoop, just measure 3-4 tablespoons of mashed potatoes to make the potato balls.