Potato Turkey Balls
It’s the day after Thanksgiving and you’ve got a fridge full of leftover turkey, potatoes and gravy! What can you do to use everything so there’s no waste and change it up a bit at the same time? Make Potato Turkey Balls!
Thanksgiving leftovers are unavoidable it seems. I get so excited to make our meal every year that I can’t help but make way too much food, especially turkey and mashed potatoes. Over the years I’ve come up with creative ways to make Thanksgiving leftovers into new exciting recipes, but I think these Potato Turkey Balls might be my favorite! They’re crispy on the outside with pillowy soft mashed potatoes on the inside.
How to Make Potato Turkey Balls
- Prepare the Mashed Potatoes: Whisk one egg and add it to your mashed potatoes. Stir to combine. Adding the egg helps the potatoes keep their shape when they’re cooked later.
- Prepare the Turkey and Cheese Mixture: Chop your leftover turkey into small pieces and combine with the shredded cheese. Use whatever cheese you like best. We love sharp cheddar for this recipe, but mozzarella or a blend work great too!
- Form the Potato Turkey Balls: Take 2 teaspoons of the turkey cheese mixture and form into 1 inch balls. You want to roll them tight so the turkey and cheese bind together. Next, take 2 tablespoons of the potato egg mixture and form a patty in the palm of your hand, place the turkey cheese ball in the center and carefully fold the potato mixture around the turkey cheese ball to make a larger ball.
- Bread the Potato Turkey Balls: Place a whisked egg in one bowl and breadcrumbs in a separate bowl. Roll each potato ball gently into the egg and then into the breadcrumbs covering the balls completely.
- Fry the Potato Turkey Balls: Add oil to cover the bottom of a stock pot. Heat the oil until it reaches about 360 degrees F. If you don’t have a thermometer, you can test the oil by throwing a few breadcrumbs in. If they sizzle immediately, most likely, your oil is hot enough. Carefully place the Potato Turkey Balls in the oil and fry for 60 seconds, turning occasionally, until the outside of the ball is brown and crispy.
- Serve: Using a slotted spoon, transfer the balls to a paper towel lined plate and salt immediately. Serve with leftover gravy or cranberry sauce.
More Recipes Using Leftovers
Limiting food waste, whether it’s the holidays or just a weeknight dinner, has become a passion of mine. There are tons of creative ways to use your leftovers to create new and exciting dishes. Here are some of my favorites that cover Thanksgiving leftovers and beyond!
- Leftover Thanksgiving Turkey Shepherd’s Pot Pie
- Turkey Cranberry Bagel Sandwich
- Mashed Potato Pancakes
- Leftover Rice Pudding
- Brown Rice Cakes
- Spaghetti Cakes
Let me know what you’re making with your Thanksgiving leftovers in the comments! And tag me on Instagram if you make these Potato Turkey Balls!
Potato Turkey Balls
Thanksgiving leftover won’t be leftovers for long once you make these Potato Turkey Balls!
No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeServings: 4Prep Time 10 minutes Cook Time 5 minutes Total Time 15 minutes
- 2 1/2 Cups mashed potatoes
- 2 large eggs, whisked in seperate bowls
- 1 cup roast turkey, chopped
- 1 cup shredded cheese (Monterrey jack, mozzarella, or cheddar)
- 1 cup breadcrumbs (white or whole wheat)
- olive, vegetable or canola oil (for cooking)
- Stir the mashed potatoes and 1 whisked egg in a bowl until combined and set aside.
- In a separate bowl, combine the chopped turkey and shredded cheese stirring to combine.
- Take 2 teaspoons of the turkey cheese mixture and form into 1 inch balls (you want to roll them tight so the turkey and cheese bind together).
- Take 2 tablespoons of the potato egg mixture and form a patty in the palm of your hand, place a turkey cheese ball in the center and fold the potato mixture around the turkey cheese ball to make a larger ball.
- Place the second whisked egg in a bowl and the breadcrumbs in a seperate bowl.
- Roll each potato ball gently into the egg and then into the breadcrumbs covering the balls completely.
- Add the oil to a heavy bottomed pot over medium/high heat. The oil is hot enough if you put a few leftover breadcrumbs in and they sizzle immediately.
- Add the potato balls to oil and fry for about 60 seconds, turning occasionally, until the outside is crispy. Alternately, you can bake at 400 degrees for 20 minutes.
- Using a slotted spoon, transfer the mashed potato balls to the paper towel-lined plate and immediately season them with salt.
- Serve with gravy.
Calories: 90kcal | Carbohydrates: 10g | Protein: 5g | Fat: 3g | Cholesterol: 10mg | Sodium: 230mg | Fiber: 1g | Sugar: 1g Did you make this recipe?Mention @Weelicious or tag #weelicious!