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–+ servings
Cheesy potato ball filled with beef and stretchy melted cheese on a plate

Cheesy Beef Potato Balls

Fluffy herbed mashed potato balls stuffed with saucy seasoned beef and topped with melted cheese, baked until bubbly.
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Prep Time 25 minutes
Cook Time 25 minutes
Rest time 5 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Appetizer, Main Course
Cuisine: American
Calories: 511
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Potato mixture
  • 1 2/3 lb potatoes 750 g, peeled and cut into chunks
  • 1 tsp salt
  • 2 tbsp butter about 25 g
  • 1/4 cup parsley chopped (about 15 g)
Beef filling
  • 1 onion finely chopped
  • 14 oz ground beef 400 g
  • 1 1/2 tsp salt
  • 1 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/3 cup tomato sauce 80 g
Topping
  • 2 cups grated cheese about 200 g
Optional (Assumption)
  • 1 tbsp oil for sautéing

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Potato masher
  • Skillet
  • Wooden spoon or spatula
  • Baking dish (9x13-inch or similar)
  • Measuring spoons

Method
 

  1. Boil the potatoes in salted water until fork-tender, about 12–15 minutes. Drain very well.
  2. In a skillet over medium heat, sauté the onion in 1 tbsp oil (assumption) until softened. Add ground beef and cook until browned.
  3. Season the beef with 1 1/2 tsp salt, 1 1/2 tsp black pepper, paprika, and garlic powder. Stir in tomato sauce and simmer 2–3 minutes until thick and saucy.
  4. Mash drained potatoes with butter and chopped parsley until fluffy.
  5. Divide the mash into 6 portions (assumption). Shape into balls and place in a baking dish. Press a deep well in each.
  6. Spoon beef filling into each well, then top with grated cheese.
  7. Bake at 400°F (200°C) (assumption) for 10–15 minutes (assumption) until cheese is melted and centers are hot. Rest 2–3 minutes, then serve warm.

Nutrition

Serving: 6portionsCalories: 511kcalCarbohydrates: 56gProtein: 26gFat: 20.9gSaturated Fat: 12.4gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 5.9gTrans Fat: 0.5gCholesterol: 93.1mgSodium: 1367.5mgPotassium: 1000.3mgFiber: 5.6gSugar: 3.7gVitamin A: 621.5IUVitamin C: 27.2mgCalcium: 509.2mgIron: 4.3mg

Video

Notes

  • Drain potatoes well to keep the mash firm enough to shape.
  • If the mash is too soft, let it cool 10 minutes before forming.
  • Use lean ground beef to avoid greasy filling; drain if needed.
  • Mozzarella melts best, but cheddar or Monterey Jack work too.
  • Food safety: ground beef should reach 160°F internally.

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