Cheesy Parmesan Potato Balls Recipe

Have you ever craved a snack that feels like a warm hug? That’s exactly what these Cheesy Parmesan Potato Balls deliver—crispy on the outside, creamy and cheesy on the inside, they’re downright irresistible. Whenever I bring these along to gatherings or just whip them up for an afternoon treat, people can’t stop asking for the recipe. They’re perfect for when you want something a little special but still super comforting.

What makes this Cheesy Parmesan Potato Balls Recipe stand out is that perfect harmony of parmesan’s nuttiness with that gooey mozzarella center. Plus, the garlic powder gives just the right subtle kick without overpowering the potatoes. Trust me, once you master this, you’ll find yourself making them over and over—whether for game day, family dinners, or just a cozy night in.

Ingredients You’ll Need

I’ve found that these ingredients dance beautifully together—simple staples that combine to create something much more exciting than the sum of their parts. Plus, most of these are pantry-friendly, so you might already have them ready to go.

• Cooked potatoes: I like to use starchy potatoes like Russets for fluffier mashed potatoes that bind well.
• Parmesan cheese: Freshly grated offers the best flavor, not that pre-grated powder nonsense.
• Butter: Adds richness and helps keep the potatoes smooth and creamy.
• Garlic powder: A simple way to add subtle depth without chopping fresh garlic.
• Salt: For seasoning and balancing the flavors perfectly.
• Mozzarella cheese: Use fresh mozzarella cubes—they melt beautifully inside each ball.
• Egg: Helps the coating stick and provides a beautiful golden color when frying.
• Cornstarch: This gives a delicate crispness to the balls without heaviness.
• Breadcrumbs: I prefer panko for extra crunchiness, but regular works great too.
• Sunflower oil: Neutral-flavored and great for frying to a golden finish without smoke.
• Freshly chopped parsley: Perfect for a fresh, bright garnish that adds color and flavor.
• Extra Parmesan cheese: For sprinkling on top—because you can never have too much cheese.

Variations

I love to play around with this Cheesy Parmesan Potato Balls Recipe, making it mine depending on my mood or the occasion. Feel free to experiment—you’ll find it’s surprisingly forgiving and versatile!

• Herb-infused: I sometimes add finely chopped rosemary or thyme into the mashed potatoes for an herby twist that pairs wonderfully with Parmesan.
• Spicy kick: Toss in a pinch of cayenne or chili flakes to the potato mix if you like a little heat.
• Gluten-free option: Swap breadcrumbs for crushed gluten-free crackers or almond flour to keep it safe for gluten sensitivities.
• Vegan twist: Use vegan butter, nutritional yeast instead of Parmesan, and skip the egg—just use a cornstarch slurry to bind the coating.
• Cheese swaps: Try swapping mozzarella with sharp cheddar for a bolder cheese flavor.

How to Make Cheesy Parmesan Potato Balls Recipe

Step 1: Mash and Season the Potatoes

Start with well-cooked potatoes—either boiled or baked works fine—as long as they’re soft. I usually peel them, then mash using a potato masher while still warm to make them extra smooth. Add the butter, grated Parmesan, garlic powder, and salt, then mix until everything’s combined. The key is to get a creamy texture that holds together without being too wet—if it feels too sticky, sprinkle a tiny pinch of cornstarch.

Step 2: Form the Potato Balls with Cheese Inside

Take a small handful of the potato mixture and flatten it in your palm. Place a cube of mozzarella in the center, then gently roll the potato mixture around the cheese, shaping it into a neat ball. I find using slightly damp hands helps prevent sticking and makes shaping easier. Repeat until all the mixture is used up—this step is a little time-consuming but so worth it for that melty cheese center!

Step 3: Prepare the Coating Station

Set up three shallow bowls: one with the beaten egg, one with cornstarch, and one with breadcrumbs. For the best crunch, I like to dust each ball lightly in cornstarch first, dip into the egg wash, and then roll in breadcrumbs. This triple-coating system gives a lovely crispy shell that holds up well during frying.

Step 4: Fry to Golden Perfection

Heat sunflower oil in a deep pan—enough to submerge half the height of the balls—over medium heat. To test if the oil is hot enough, drop in a small breadcrumb; it should sizzle immediately. Fry the balls in batches, without crowding the pan, until golden brown all over, usually around 3-4 minutes. Remove with a slotted spoon and drain on paper towels to keep them crisp.

How to Serve Cheesy Parmesan Potato Balls Recipe

Garnishes

I always finish mine with a sprinkle of freshly chopped parsley for that pop of color and freshness. Just before serving, I dust some extra Parmesan on top—trust me, it amps up the cheesy goodness without overpowering. I sometimes add a pinch of flaky sea salt for a little extra crunch.

Side Dishes

These little balls pair beautifully with a tangy marinara sauce or a creamy aioli for dipping. When serving as part of a meal, I like to balance the richness with a light salad or some steamed veggies. They also make a fantastic appetizer alongside crispy chicken wings or a charcuterie board.

Creative Ways to Present

For parties, I’ve served these on skewers for easy grabbing—just poke a toothpick through and let guests dip as they like. Another fun idea is arranging them in a pyramid on a decorative platter sprinkled with herbs. The melted mozzarella pulls so beautifully when you bite in, making it perfect for cozy gatherings and impressing friends!

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Parmesan Potato Balls keep surprisingly well. After cooling, I place them in an airtight container in the fridge where they’ll last up to 3 days. When doing this, I recommend reheating them in the oven instead of the microwave to help maintain that crispy exterior.

Freezing

Freezing is a great option if you want to prep ahead. After shaping, coating, and before frying, place the balls on a baking sheet lined with parchment paper and freeze them for about 2 hours. Once firm, transfer to a freezer-safe bag or container. You can fry them straight from frozen, just add a couple extra minutes to the frying time.

Reheating

I reheat leftover potato balls in a preheated oven at 375°F (190°C) for about 10-12 minutes, turning halfway through. This method helps bring back the crispiness without drying them out. Avoid the microwave if you want them crunchy, but if you’re in a rush, a quick zap and then a brief pan-fry can also revive the texture.

FAQs

Final Thoughts

This Cheesy Parmesan Potato Balls Recipe is one I’ve come to cherish because it’s the ultimate comfort snack with a special touch. You get that satisfying crunch, creamy cheesy center, and all the cozy potato goodness wrapped into one bite. Honestly, once you make these, they’ll become your go-to for impressing guests or treating yourself to something indulgent yet simple. So go ahead, roll up your sleeves, and make these—your kitchen (and taste buds) will thank you!

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