These fun corned beef and cheese balls are perfect for a tasty snack! With juicy corned beef, gooey cheese, and a crunchy coating, they’re a hit at any gathering.
Trust me, they’re so good that they’ll disappear quickly! I love serving them warm with a dipping sauce—just be ready to share, or you might end up with none left!
Key Ingredients & Substitutions
Shredded Cooked Potatoes: You can use cooked, mashed, or grated potatoes for this recipe. If you don’t have fresh potatoes, frozen hash browns work well too. Just make sure they’re well-drained before mixing in.
Canned Corned Beef: While canned corned beef is convenient, you can substitute it with leftover corned beef if you have any. Shredded deli-style corned beef is also a great option for extra flavor.
Cheddar Cheese: Cheddar gives these balls a rich flavor. If you want something milder, try Monterey Jack, or for a zesty kick, use pepper Jack cheese instead.
Breadcrumbs: Panko crumbs make for a crispier coating, but you can use regular breadcrumbs if that’s what you have. Crushed crackers are another option for a unique texture.
Vegetable Oil: While vegetable oil is ideal for frying, you can also use canola oil or peanut oil for a different taste. Olive oil is okay, but it has a lower smoke point, so use it with caution.
How Do I Get the Perfect Shape and Coating for the Balls?
Shaping the balls is the key to getting an even texture and nice frying. Here’s how to do it:
- Use wet or oiled hands to prevent sticking as you form the potato mixture into about 1 1/2-inch balls.
- Set up your dredging station with flour, beaten eggs, and breadcrumbs. This order is crucial.
- Gently roll each ball in flour, coating evenly and shaking off excess.
- Dip in the egg mixture, letting the excess drip off.
- Finally, coat in breadcrumbs, pressing gently to ensure they stick well.
This process ensures a crispy, delicious exterior when fried. Take your time, and it will pay off in the end!
How to Make Corned Beef and Cheese Balls
Ingredients You’ll Need:
Main Ingredients:
- 2 cups shredded cooked potatoes (mashed or grated and cooked)
- 1 cup canned corned beef, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (panko or regular)
Seasonings:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
For Frying and Serving:
- Vegetable oil, for frying
- Chopped chives or green onions, for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and an additional 15-20 minutes for frying, making it ready in about 35-40 minutes total. These crispy delights are perfect for snacking or as an appetizer!
Step-by-Step Instructions:
1. Combine the Base Ingredients:
In a large bowl, add the shredded cooked potatoes, chopped corned beef, and shredded cheddar cheese. Use a spoon to mix them together until everything is evenly distributed. This is where the cheesy goodness begins!
2. Season the Mixture:
Next, sprinkle in the garlic powder, onion powder, salt, and black pepper. Mix well to ensure all the flavors are combined. Taste the mixture and adjust the seasoning if needed—make it just how you like it!
3. Shape the Balls:
Now, it’s time to shape the mixture into small balls, about 1 1/2 inches in diameter. Wet or oiled hands can help prevent sticking. Place the shaped balls on a plate or tray as you go.
4. Set Up Your Dredging Station:
Prepare three shallow dishes: one for flour, another for the beaten eggs, and the last for the breadcrumbs. This is your assembly line!
5. Coat the Balls:
Take each ball and roll it in flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any extra egg to drip off. Finally, coat the ball with breadcrumbs, pressing gently to help them stick. Repeat until all balls are coated.
6. Heat the Oil:
In a deep frying pan or pot, heat vegetable oil over medium heat. You want the oil to reach about 350°F (175°C) for optimal frying. A good way to check is to drop a small piece of bread into the oil—if it bubbles and sizzles, it’s ready!
7. Fry the Balls:
Carefully place the balls in the hot oil, cooking in batches to avoid overcrowding. Fry them for about 3-4 minutes, turning occasionally until they’re golden brown and crispy on all sides. They’ll smell amazing!
8. Drain Excess Oil:
Using a slotted spoon, remove the fried balls from the oil and place them on paper towels. This will help absorb any excess oil.
9. Serve and Enjoy:
Arrange the corned beef and cheese balls on a serving board. You can serve them with a corned beef cream cheese dip on the side, and don’t forget to sprinkle some chopped chives or green onions on top for a fresh finish!
10. Dig In:
Serve these delicious balls hot as an appetizer or a snack. Enjoy the crispy, cheesy, savory delight of Corned Beef and Cheese Balls!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar adds great flavor, you can use other cheeses like mozzarella for a meltier texture or pepper jack for a spicy twist. Just be sure to shred the cheese for even melting!
How Can I Make This Recipe Gluten-Free?
To make these corned beef and cheese balls gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. These substitutions will keep the texture while accommodating dietary needs!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes to regain crispiness, instead of microwaving.
Can I Freeze These Corned Beef and Cheese Balls?
Yes, you can freeze them! After forming the balls, arrange them on a baking sheet and freeze until solid. Then transfer to a freezer bag or container. When ready to enjoy, fry them from frozen, adding a few extra minutes to cooking time.
