Pizza Potato Balls

By Ben · cooked up in Sprig

Crispy panko exteriors give way to molten centers packed with pepperoni, mozzarella, and silky mashed potatoes. The pepperoni releases its oils into the potato mixture, creating these golden orbs that taste like your favorite slice in handheld form. Dunked in bright marinara spiked with fresh basil, they disappear at game day gatherings and family dinners alike.

Ingredients

• 2 1/2 pounds russet potatoes, peeled and quartered
• 1/2 cup whole milk
• 4 tablespoons unsalted butter
• 1 1/2 cups mozzarella cheese, shredded
• 4 ounces pepperoni, finely diced
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 6 cups vegetable oil

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 28 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh basil, chopped

Instructions

1. Boil potatoes in salted water until fork-tender, about 15-18 minutes. Drain thoroughly and return to pot. Mash with milk and butter until completely smooth. Let cool to room temperature, about 30 minutes.
2. For marinara, heat olive oil in a saucepan over medium heat. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, oregano, dried basil, salt, and red pepper flakes. Simmer 20 minutes, stirring occasionally. Remove from heat and stir in fresh basil. Set aside to cool.
3. Mix cooled mashed potatoes with mozzarella, diced pepperoni, Parmesan, egg, garlic powder, salt, and pepper until well combined. Refrigerate mixture for 1 hour to firm up.

1. Set up breading station with flour in one dish, beaten eggs in another, and panko in a third. Line a baking sheet with parchment paper.
2. Using damp hands, scoop potato mixture and roll into 24 balls, about 2 tablespoons each. If mixture is too soft, refrigerate another 30 minutes.
3. Roll each ball in flour, dip in beaten egg, then coat thoroughly with panko, pressing gently to adhere. Place on prepared baking sheet. At this point, balls can be frozen on the sheet, then transferred to freezer bags for up to 3 months.

1. Heat oil to 350°F in a heavy-bottomed pot or deep fryer. Line a plate with paper towels.
2. Fry balls in batches of 6-8, turning occasionally, until deep golden brown and heated through, 3-4 minutes. If frying from frozen, add 1-2 minutes to cooking time.
3. Transfer to paper towels and season immediately with a pinch of salt. Serve hot with warm marinara sauce for dipping.

Chef's tips

Nutrition (per serving, estimated)

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