Chicken, Spinach and Mashed Potato Balls

Prep Time
Cook Time
Ready In

Recipe: #2236

November 08, 2011

" This recipe is a bit different. Makes a lovely appetizer. You may serve the sauce on the side or pour it over the balls for the final 5 minutes of cooking. Cooked chicken may be substituted for ground chicken but it must be finely chopped and you would skip step one.."

Original recipe yields 24 servings


  • Serving Size: 1 (38.6 g)
  • Calories 109.3
  • Total Fat - 3.9 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 15.9 mg
  • Sodium - 64.5 mg
  • Total Carbohydrate - 14.6 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1.2 g
  • Protein - 4.2 g
  • Calcium - 38.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 4.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large skillet heat a tablesppon of vegetable oil, add ground chicken and saute over medium high heat until cooked approzimately 8 minutes

Step 2

Add minced mushrooms, continue cooking for 3 minutes, season with salt and pepper

Step 3

Add well squeezed spinach, garlic, lemon juice and nutmeg

Step 4

Mix well, remove from pan to a large bowl and cool

Step 5

When cooled add cold mashed potatoes and beaten egg, mix well. Cool in fridge for an hour

Step 6

Roll onto 3/4 inch balls

Step 7

Mix the asiago and breadcrumbs together, roll each potato ball in the crumb mixture You may now cover the balls and place in the fridge or contimue on to finish cooking them

Step 8

Add 1 tablespoon vegetable oil to a skillet, medium heat and brown the balls on all sides. Be gentle rolling them approximately 10 minutes

Step 9

You may add the chili sauce to the pan over low heat and coat the balls for 1 minute or you may serve the chili sauce on the side

Step 10

Insert toothpicks and serve warm

Tips & Variations

No special items needed.

0 Reviews