Crispy Mozzarella-Stuffed Potato Balls with Marinara
Potato Balls
Crispy potato croquettes filled with gooey mozzarella and served with zesty marinara.
These mozzarella-stuffed potato balls are pure comfort food — crunchy outside, pillowy mashed potato inside, and a molten center of stretchy mozzarella. I love making them for friends because they disappear fast; the contrast of flaky panko crust and warm cheese is irresistible.
They’re great as an appetizer, party snack, or a fun weeknight treat. The technique is simple: make a seasoned mashed potato, encase small cubes of mozzarella, bread thoroughly, and fry until golden. Serve with bright marinara and watch everyone reach for seconds.
Nutrition (per serving)
Directions
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1
Peel and cut potatoes into even chunks. Place in a pot, cover with cold water, add 1 tsp salt, bring to a boil and simmer until fork-tender, about 15-20 minutes. Drain well.
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2
Return hot potatoes to the pot, add butter, milk, remaining 1/2 tsp salt, pepper, garlic powder and Parmesan. Mash until smooth and fluffy; stir in chopped parsley. Let the mash cool until comfortable to handle (about 10 minutes).
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3
Divide the mash into 12 equal portions. Flatten a portion in your palm, place a mozzarella cube in the center, and carefully wrap the potato around the cheese, rolling into a smooth ball. Repeat with remaining portions.
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4
Set up a breading station: flour in one bowl, beaten eggs in a second, and panko breadcrumbs in a third. Lightly coat each potato ball in flour, dip into the egg, then press into panko so each ball is evenly coated. For extra crispiness, double-coat by repeating egg and panko once more.
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5
Heat oil in a deep skillet or pot to 350°F (use a thermometer). Fry the balls in batches, turning occasionally, until deep golden and crisp, about 3-4 minutes per batch. Do not overcrowd the pan.
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6
Use a slotted spoon to transfer cooked balls to a paper towel-lined plate to drain. Let rest 1-2 minutes (they’ll be very hot inside). Serve warm with marinara sauce for dipping.
Ingredients
- Russet potatoes:2 lb
- Unsalted butter:2 tbsp
- Whole milk:1/4 cup
- Salt:1 1/2 tsp
- Black pepper:1/2 tsp
- Garlic powder:1/2 tsp
- Grated Parmesan:1/3 cup
- Fresh parsley, chopped:2 tbsp
- Fresh mozzarella, cut into small cubes:8 oz
- All-purpose flour:1/2 cup
- Large eggs, beaten:2 pieces
- Panko breadcrumbs:1 1/2 cups
- Vegetable oil (for frying):2 cups
- Marinara sauce (for serving):1 cup
Tips & Notes
- Make sure mashed potatoes are fairly dry — excess moisture makes shaping harder. Drain thoroughly and mash while hot.
- Chill the formed balls 10–15 minutes before frying to help them hold their shape and prevent cheese leakage.
- Use panko for the crispiest crust; double-coating gives extra crunch and better insulation for the cheese.
- For a lighter bake option, arrange on a parchment-lined sheet, spray with oil, and bake at 425°F until golden, flipping once.
