Gluten-Free Potato Balls

Gluten-Free Potato Balls

his appetizer is packed with flavor and can be filed with your favorite vegan meat replacement or with ground beef. Best of all these are gluten free and can be prepped up to 2 days in advance.

Makes approx. 20 potato balls

Ingredients

  • 8 to 10 small red potatoes

  • ⅓ lb vegan ground meat substitute or ground meat (beef, turkey, or chicken)

  • ¼ onion (finely chopped)

  • ½ red bell pepper (finely chopped)

  • ½ green bell pepper (finely chopped)

  • ½ jalapeño pepper (finely chopped)

  • 1 ½ cups gluten free flour

  • 2 tsps salt

  • 1 ½ tsp ground cumin

  • ¾ tsp cayenne pepper

  • ½ tsp paprika

  • 2 eggs (or 6 tbsp aquafaba)

  • Canola Oil (for frying)

*Pro-Tip: You can make these up to 2 days in advance and store in the fridge. Simple follow steps 1-13. Then be sure to cover with plastic or store in an airtight container.


1.    Fill a 10-quart pot with 4 cups of water. Add salt and bring water to a boil.

2.    While you are waiting for the water to heat, clean and peel all potatoes. Then cut them in halves or quarters (this will allow them to cook faster.)

3.    Place cut potatoes into the water and allow to boil for roughly 30 minutes or until potatoes are slightly mushy to touch.

4.    Drain the potatoes and place them into a bowl. Using a potato masher or large spoon, mash the potatoes. Potatoes will be slightly stiff but should not be lumpy.

5.    Allow the potatoes to cool for at least 20 minutes before handling further.

6.    While the potatoes are cooling, place onion and peppers in heated skillet and allow to cook for about 1 minute. Remove from pan and set aside.

7.    Add ground beef to pan and cook until slightly browned. Once browned, add onions, peppers, and all seasonings. Cook for an additional 1-2 minutes, stirring to ensure all ingredients are thoroughly blended.

8.    Remove from heat and allow to cool for 10-15 minutes before handling further.

9.    Once potatoes and meat mixture have cooled, you can now make the potato ball.

10.  Using a standard spoon, scoop the potato mixture from the bowl and spread into the palm of your hand. To make the balls the same size, spread should reach from finger tips to base of palm and should be about ½ inch thick.

11.  Spoon a small amount of the meat mixture into the palm of your hand in the potato mix.

12.  Slowly close your hand, molding the ball as you go. Be sure to push the meat mixture into the middle of the ball if it starts to spill out the sides. If you cannot mold it into the ball, you may have overfilled the meat mixture. Take some out and reshape the ball.

13.  Place finished balls onto a sheet pan or cookie pan. Placed finished balls in the fridge for 20 mins -1 hour to allow them to solidify.

14.  Crack eggs into small bowl and whisk lightly. Set aside. If you are using aquafaba, whisk in the same manner as you would with eggs and proceed with steps.

15.  Place flour into large bowl. Set aside.

16.  Heat deep fryer or pan with oil to 355 degrees. Now dip the balls, one at a time, into the egg wash. Then dip balls into flour. Toss in flour making sure it is fully covered.

17.   Once oil is up to temperature, place balls into the oil slowly and carefully, one at a time. Cook for 10-12 minutes until they are golden brown.

18.  Use tongs to remove and place on cooling rack.

19.  Allow to cool for at least 5 minutes before enjoying.