Cheesy Garlic Potato Balls

Cheesy Garlic Potato Rice Balls are my go-to for parties and cozy nights alike. Each bite delivers a perfect contrast: a crispy golden crust gives way to a creamy, cheesy, garlicky center packed with tender potato, rice, and savory herbs. Whether you are craving a comforting snack or want a shareable, crowd-pleasing appetizer, these rice balls always fly off the platter at family gatherings.

I first whipped these up for a movie night with friends, and not a single one made it past the first half hour. Now, it is my favorite way to use leftover rice and the kids always ask to help with the breading step.

Ingredients

• Russet potatoes: firm and starchy for fluffy texture when mashed Pick ones that feel heavy for their size without blemishes
• White rice: cooled after cooking to prevent excess moisture Short or medium grain is best for easy shaping
• Mozzarella cheese: freshly shredded gives the best stretch and melt Look for whole milk blocks in the cheese section
• Parmesan cheese: lends nutty depth to the filling Freshly grated is more flavorful than pre-grated
• Large eggs: needed both for binding the filling and dipping for a golden crust Choose the freshest eggs for richer color
• Garlic: fresh minced gives bold flavor Avoid dried garlic for the fullest taste
• Fresh parsley: brings color and a bright finish Choose leaves with vibrant green color
• Dried oregano: for earthiness adds subtle Mediterranean notes Pick a reliable dried herb brand for best taste
• Dried thyme: balances the flavor with warmth Fresh or dried both work here
• Breadcrumbs: either panko or regular for extra crunch on the crust Check freshness and avoid stale brands
• All-purpose flour: forms a key part of the breading step Unbleached is ideal for best coating
• Salt and black pepper: seasoning that brings out everything in the mix Use kosher salt or sea salt if possible
• Vegetable oil: neutral flavor and high smoke point for frying Canola or sunflower oil are great options

Instructions

Boil and Mash the Potatoes:

Place cubed potatoes in a large pot and cover with cold, salted water Bring to a gentle boil over medium heat and cook for about 12 to 15 minutes until a fork slides in easily Drain completely and use a potato masher to mash until smooth with no lumps Let the mash cool slightly so it is easy to handle in the next step

Mix the Filling:

In a large mixing bowl combine the mashed potatoes cooled rice shredded mozzarella grated Parmesan minced garlic chopped parsley dried oregano dried thyme one egg salt and black pepper Stir thoroughly with a sturdy spoon or your hands until everything is evenly blended and forms a cohesive filling

Shape the Balls:

With clean hands scoop out roughly two tablespoons of the mixture per ball Roll gently between your palms until smooth and compact Continue until you have about sixteen evenly sized balls

Prep the Breading Station:

Arrange three shallow bowls on your work surface Fill one with all-purpose flour another with the beaten eggs and the last with breadcrumbs This helps streamline the breading process and keeps your hands less sticky

Bread Each Ball:

Working one at a time roll each ball gently in flour to coat all sides Dip into the beaten egg making sure it is covered then roll in breadcrumbs pressing gently to adhere Place the finished balls on a tray ready for frying

Heat the Oil:

Pour about two inches of vegetable oil into a deep skillet or pot Heat slowly over medium-high flame and monitor with a thermometer When the oil reaches 350 degrees Fahrenheit or 175 degrees Celsius it is ready for frying

Fry in Batches:

Carefully lower several rice balls into the hot oil without overcrowding Fry for three to four minutes turning them gently with a slotted spoon until all sides are deep golden and crisp Remove to a paper towel lined plate to drain excess oil Continue until all balls are fried

Serve and Enjoy:

Arrange the hot rice balls on a serving platter Sprinkle with extra chopped parsley if desired Serve immediately for the best texture and flavor

Pin

When I first added extra mozzarella cubes to the middle of each ball it was a game changer That gooey surprise gets the biggest smiles every time and it is now a family request for every party.

Storage Tips

To keep leftovers fresh store cooled rice balls in an airtight container in the fridge for up to three days Reheat gently in a toaster oven or oven to restore crispiness Avoid microwaving as it makes the crust soft For longer keeping freeze the breaded uncooked balls and fry directly from frozen adding a minute or two to the cooking time

Ingredient Substitutions

Swap out mozzarella for a different melting cheese like provolone or fontina If you prefer gluten free use certified gluten free breadcrumbs and flour For a vegan version skip the eggs and cheese and use a flax egg and vegan cheese options

Serving Suggestions

Serve these with marinara sauce classic for dipping garlic aioli or even a spicy sriracha mayo They work well as a side with simple salads or as the centerpiece of a vegetarian snack board For brunch try adding a few alongside poached eggs and roasted veggies

Cultural and Historical Context

This recipe fuses Italian arancini traditions with comfort food flavors from potatoes and cheese Instead of leftover risotto we use simple mashed potatoes and rice inspired by both Mediterranean classics and home style cooking I love how adaptable this dish is across cuisines

Seasonal Adaptations

Use fresh garden herbs in the summer for more vibrant flavor Try sweet potatoes in the filling during fall for a hint of sweetness Toss in caramelized onions or sun dried tomatoes for a richer twist

Pin

Each bite of these rice balls balances comfort and crave worthy flavor. They are a guaranteed hit no matter the occasion so make extra because they will disappear fast.

Recipe Q&A

→ How do you get the exterior crispy?

Coat the balls in flour, egg, and breadcrumbs, then fry at the right oil temperature for optimal crispiness.

→ Can these be baked instead of fried?

For a lighter option, bake breaded balls at 400°F (200°C) for 18–20 minutes, turning halfway for even browning.

→ What cheeses work best inside?

Mozzarella gives a gooey center while Parmesan adds sharpness. You may substitute with cheddar or provolone.

→ Are these suitable for vegetarians?

Yes, all ingredients are vegetarian, making them a great meat-free appetizer or snack choice.

→ How do I prevent the balls from falling apart?

Mix ingredients well and let mashed potatoes cool slightly before forming balls to improve binding.

→ What dipping sauces pair well?

Try marinara, garlic aioli, ranch, or herbed yogurt for delicious flavor combinations with the balls.