Crispy Potato & Sausage Stuffed Dough Balls with Fresh Mediterranean Salad

This comforting and delicious recipe brings together golden potato-filled dough balls stuffed with savory sausage and mozzarella, fried to perfect crispiness, accompanied by a vibrant Mediterranean-style salad. Hearty yet fresh, this dish is perfect for brunch, lunch, or a family dinner. Whether you’re cooking for loved ones or planning a gathering, these bite-sized delights are guaranteed to impress.

Cooking Time

• Prep time: 30 minutes

• Cooking time: 25 minutes (potato boiling and dough) + 10–12 minutes frying + 10 minutes salad prep

• Total time: Approximately 1 hour

Ingredients

Potato Dough & Filling:

• Water (for boiling)

• 1 tsp salt (for potato water)

• 3 medium potatoes (boiled and mashed)

• 1 egg

• A handful of fresh parsley, chopped

• 20 g butter

• 1 carrot, finely diced

• 1 onion, finely chopped

• 1 garlic clove, minced

• 4 tbsp breadcrumbs (for potato mixture)

• 1 stem spring onion, finely sliced

• ½ tsp mixed pepper spices

• ½ tsp Provençal herbs

• 2 sausages, diced or crumbled

• 70 g mozzarella, shredded

• Olive oil (for frying)

Salad & Dressing:

• 100 ml olive oil

• Juice of ½–1 lemon (about 2–3 tbsp)

• 1 tsp salt

• 1 tsp sugar

• 1 tsp oregano

• ½ tsp paprika

• Black pepper, to taste

• Mixed lettuce leaves

• 1 bell pepper, sliced

• 1 avocado, diced

• 5 cherry tomatoes, halved

• 1 cucumber, sliced

• 50–70 g feta cheese, crumbled

• 1 tsp sesame seeds

Step-by-Step Cooking Directions

1. Cook the Potatoes & Build the Dough Mixture

• In a pot filled with water and 1 tsp salt, boil the potatoes for 20–25 minutes until tender. Drain well and mash with butter, egg, parsley, breadcrumbs, spring onion, pepper mix, and Provençal herbs until smooth but firm enough to hold shape.

2. Prepare the Sausage-Mozzarella Filling

• In a skillet, sauté the onion, carrot, and garlic in a bit of olive oil until softened. Add diced sausage and cook through. Remove from heat and stir in the chopped parsley and shredded mozzarella. Let cool slightly.

3. Shape the Dough Balls

• Divide the potato dough into 8–10 equal portions. Flatten each into a small patty. Place a spoonful of sausage-mozzarella filling in the center, seal to form a tight ball, and roll gently to smooth.

4. Fry Until Golden

• Heat enough olive oil in a pan to coat the base. Fry the balls 3–5 minutes per side over medium heat until evenly golden and crispy. Transfer to paper towels to drain excess oil.

5. Prepare the Salad

• Whisk together the dressing ingredients (olive oil, lemon juice, salt, sugar, oregano, paprika, black pepper). In a bowl, combine lettuce, bell pepper, avocado, cherry tomatoes, cucumber, and feta; toss with dressing and sprinkle sesame seeds over the top.

6. Serve Immediately

• Plate the crispy potato balls hot alongside a colorful drizzle of the salad, inviting guests to dig in while everything’s warm and crunchy.

Nutritional Information (per serving, approx.):

• Calories: ~550 kcal

• Protein: 20g

• Carbohydrates: 45g

• Fat: 35g

• Fiber: 7g

• Sodium: 900mg

Origins and Popularity of the Recipe

This dish is a creative twist on traditional Eastern European potato dumplings and Italian arancini. The potato dough reflects comfort-food traditions, while the sausage-mozzarella center nods to Mediterranean flavors. Fried snacks and handheld bites like these are cherished worldwide, perfect for sharing at family dinners, parties, or casual get-togethers.

Reasons Why You’ll Love the Recipe

• Crispy on the outside, soft and cheesy on the inside

• Wholesome blend of potatoes, savory sausage, and gooey mozzarella

• One-handed eating makes it ideal for parties or family-style dinners

• Vibrant salad balances richness with freshness and crunch

Health Benefits

• Potatoes provide antioxidants and potassium

• Lean sausage and egg offer high-quality protein

• Vegetables and herbs contribute vitamins A and C

• Olive oil and feta provide healthy fats and calcium

Serving Suggestions

• Serve with a side of sour cream or yogurt dip

• Complement with roasted veggies or grilled corn

• Pair with a chilled white wine, light beer, or refreshing iced tea

Common Mistakes to Avoid

• Overcooked potatoes: Ensure softness but avoid soggy texture—drain well.

• Weak seals: Press dough edges firmly to prevent filling leaks while frying.

• Overcrowding the pan: Fry in batches for even browning.

• Under-seasoning: Taste dough mixture and filling before shaping to maintain flavor balance.

Pairing Recommendations

• Wine: Crisp Pinot Grigio or light Rosé accentuate the richness

• Beer: Light lagers or pilsners refresh alongside fried bites

• Non-alcoholic: Sparkling water with lemon or iced mint tea

Cooking Tips

• Chill potato dough for 15 minutes to make shaping easier

• Use a mix of sausages for depth—smoked or spicy

• Reheat leftovers in a low-heat oven to preserve crispiness

• Make dough ahead and assemble just before frying

Similar Recipes to Try

• Potato & cheese croquettes

• Italian arancini (risotto balls)

• Eastern European potato pirozhki

• Southwest-style potato quesadillas

Variations to Try

• Vegetarian: Fill with spinach, ricotta, and cheese

• Spicy: Add chili flakes or use spicy sausage

• Cheese options: Try mozzarella blends, manchego, or smoked cheddar

• Healthier crisp: Bake at 200 °C for ~25 minutes, turning halfway

Ingredient Spotlight: Potatoes

Potatoes are the star of this recipe, providing a creamy, starchy base that crisps beautifully when fried. They’re budget-friendly, filling, and versatile—acting as the perfect vessel for flavorful fillings and coatings. Their mild flavor allows the sausage-cheese filling to shine.

Conclusion

These Potato & Sausage Stuffed Dough Balls are a fun, satisfying fusion of crispy comfort food and fresh Mediterranean flair. The vibrant salad lifts the dish, making it perfect for family meals or entertaining. Adaptable, flavorful, and downright irresistible—it’s sure to become a favorite.

10 Comprehensive Frequently Asked Questions

1. Can I bake instead of frying?
Yes—brush or spray lightly and bake at 200 °C for 20–25 minutes, turning once.

2. Can this be prepared ahead of time?
Yes. Prepare filling and shaped balls, refrigerate up to 24 hours before frying.

3. Gluten-free version?
Replace breadcrumbs with GF breadcrumbs/potato starch, use GF sausages, and ensure all spices are GF.

4. Vegetarian alternative?
Use sautéed mushrooms, spinach, and ricotta or extra cheese.

5. Can these be frozen?
Yes—freeze uncooked balls on a tray, then transfer to a bag. Fry from frozen, adding a few extra minutes.

6. My balls fall apart—why?
Ensure potato dough is firm and dough edges are sealed tightly.

7. How do I reduce oil absorption?
Let oil heat well (medium-high) and don’t overcrowd—too cool oil increases absorption.

8. What sausage works best?
Use cooked smoked sausage, kielbasa, or Italian sausage—remove casing if preferred.

9. Can I use alternative cheese?
Mozzarella gives a great melt; try provolone, gouda, or a blend of flavors.

10. How do I keep the balls from burning?
Maintain moderate oil heat. Turn frequently and adjust if the outside browns too fast.