German Potato Balls

Name: German Potato Balls
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10
Cuisine: German, European
Ingredients: 118 milliliters dry bread crumbs; 2 eggs; 237 milliliters all-purpose flour, divided; 10 servings Minced fresh parsley, optional; 0 teaspoons ground nutmeg; 1 Dash pepper; 1 kgs russet potatoes; 1 teaspoon salt

The recipe German Potato Balls could satisfy your European craving in approximately 1 hour and 5 minutes. One portion of this dish contains roughly 6g of protein, 1g of fat, and a total of 189 calories. For 43 cents per serving, you get a side dish that serves 10. It is a good option if you're following a dairy free diet. A mixture of salt, eggs, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain well. Refrigerate for 2 hours or overnight.

Peel and grate potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper.

Ingredients you will need

Breadcrumbs

Potato

Nutmeg

Pepper

All Purpose Flour

Egg

Salt

Equipment you will use

Bowl

Add potatoes; mix with hands until well blended. Shape into 1-1/2-in. balls; roll in remaining flour.

Ingredients you will need

Potato

All Purpose Flour

Roll

In a large kettle, bring salted water to a boil.

Ingredients you will need

Water

Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer.

Ingredients you will need

Water

Remove dumplings with a slotted spoon to a serving bowl.

Equipment you will use

Slotted Spoon

Bowl

Sprinkle with parsley if desired.

Ingredients you will need

Parsley

Equipment

Sauce Pan

Bowl

Slotted Spoon

Ingredients

Servings:

118milliliters

dry bread crumbs 2

eggs 237milliliters

all-purpose flour, divided 10servings

Minced fresh parsley, optional 0teaspoons

ground nutmeg 1Dash

pepper 1kgs

russet potatoes 1teaspoon

salt

Recommended wine: Riesling, Dornfelder

Riesling and Dornfelder are my top picks for German. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. The J.J. Prum Bernkasteler Badstube Spatlese Riesling with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.