loretta lynn's potato balls w/ sauce
Another great recipe from Loretta Lynn's cookbook (I have also posted her Creamy Lemon Chicken). The balls are very flavorful, and the sauce is out of this world!
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
3 - 4
Ingredients
- 3 medium potatoes
- 1/2 small onion, finely minced
- - dash of garlic powder
- - salt and pepper to taste
- 2 - eggs
- - cracker meal, or panko bread crumbs
- SAUCE
- 4 ounces cheddar cheese, grated
- 1/4 cup sour cream
- 4 tablespoons green onion, finely chopped
- 2 tablespoons butter, softened
How To Make loretta lynn's potato balls w/ sauce
-
Step 1Peel and cube potatoes. Cook til fork tender, then mash. Mix well with onion (you may lightly saute onion first, if desired), garlic powder, pepper, salt and one of the eggs. Form into 1 and 1/2 inch balls.
-
Step 2Beat remaining egg. Roll balls in egg, then in the cracker meal to coat well. REFRIGERATE for 8 - 10 hours. One half hour or so before cooking, remove from refrigerator to bring to room temperature.
-
Step 3For the sauce, combine all the sauce ingredients. *DO NOT HEAT. Saute potato balls in a little oil until golden brown, about 5 minutes. Serve with the sauce poured over. *The heat of the potato balls will warm the sauce and melt the cheese a bit, - the contrast of the hot potato balls and the cooler sauce is delightful!
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