These corned beef and cheese balls are a fun and tasty snack! They’re a perfect mix of juicy corned beef and gooey cheese, all rolled into bite-sized treats.
Every time I make these, they disappear in a flash! They’re great for game day or just a cozy night in. Plus, they’re super easy to whip up—who can resist cheesy goodness? 😋
Key Ingredients & Substitutions
Mashed Potatoes: Use leftover mashed potatoes for great flavor and texture. If you’re short on time, instant mashed potatoes can work as a substitute; just make sure to cool them before mixing.
Canned Corned Beef: Canned is convenient, but you can also use fresh corned beef. Just cook and chop it into small pieces. Leftover corned beef from a meal works well too.
Cheddar Cheese: I love using a sharp cheddar cheese for a bold flavor. Feel free to substitute with Monterey Jack or a cheese blend if you prefer milder flavors.
Onions: If you’re not a fan of onions, you can skip them or use green onions for a milder taste. Sautéing them can also add a sweeter flavor if that’s your preference.
Breadcrumbs: Panko adds a nice crunch, but regular breadcrumbs will work as well. For a gluten-free option, use crushed cornflakes or gluten-free breadcrumbs.
How Do I Get My Balls Crispy and Golden Brown?
Getting that perfect crispy exterior is key! Start by forming the potato mixture into balls that are firmly packed. This helps them hold together when frying.
- Make sure your oil is at the right temperature (350°F or 175°C). A thermometer helps here!
- Fry in batches to avoid overcrowding; this ensures even cooking. Too many at once can lower the oil’s temperature.
- Keep an eye on them! Fry for about 3-5 minutes until they turn golden brown. Flip them gently if needed for even color.
Drain on paper towels after frying to remove excess oil. This will give you wonderfully crispy and delicious Corned Beef and Cheese Balls! Enjoy with your favorite dipping sauces!
How to Make Corned Beef and Cheese Balls
Ingredients You’ll Need:
Base Ingredients:
- 2 cups cooked mashed potatoes (cooled)
- 1 cup canned corned beef, chopped into small pieces
- 1 cup shredded cheddar cheese (or a cheese blend of your choice)
- 1/4 cup finely chopped onions (optional)
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 teaspoon paprika (plus extra for garnish)
- 1/4 cup chopped fresh chives or green onions (plus extra for garnish)
Coating and Frying:
- 1 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs (preferably panko for extra crunch)
- Oil, for deep frying
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and around 15 minutes for frying. You’ll have delicious corned beef and cheese balls ready to enjoy in about 45 minutes!
Step-by-Step Instructions:
1. Prepare the Mixture:
In a large mixing bowl, combine the cooled mashed potatoes, chopped corned beef, shredded cheese, optional chopped onions, minced garlic, Worcestershire sauce, black pepper, paprika, and chopped chives. Mix everything together until well combined. It should be nice and sticky!
2. Form the Balls:
Using your hands or a spoon, take small portions of the mixture and roll them into golf ball-sized balls. Make sure to press them firmly so they hold together nicely.
3. Set Up for Coating:
Get ready to coat your balls! Set up three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs. This is where the magic happens!
4. Coat Each Ball:
Take each ball and roll it in the flour first, shaking off any extra flour. Then dip it into the beaten eggs, ensuring it’s fully coated, and finally roll it in the breadcrumbs until it’s completely covered. For an extra crispy texture, repeat the egg and breadcrumb steps for each ball.
5. Fry the Balls:
Heat oil in a deep frying pan or pot to 350°F (175°C). Carefully fry the balls in batches, making sure not to overcrowd the pan. Fry them for about 3-5 minutes or until they’re golden brown and crispy on all sides. You want them to be deliciously crunchy!
6. Drain and Cool:
Using a slotted spoon, remove the fried balls from the oil and let them drain on paper towels. This helps get rid of any extra oil.
7. Serve and Enjoy:
Serve your hot, crispy Corned Beef and Cheese Balls garnished with extra chopped chives and a sprinkle of paprika. They are best enjoyed with your favorite dipping sauce, like spicy aioli or mustard mayo. Dive in and enjoy!
Can I Use Leftover Mashed Potatoes for This Recipe?
Absolutely! Leftover mashed potatoes are perfect for this recipe since they’ll add great flavor and moisture. Just make sure they’re cooled before mixing them with the other ingredients.
Can I Make These Balls Ahead of Time?
Yes! You can prepare the mixture and form the balls ahead of time. Place them on a baking sheet and freeze them until solid, then transfer them to an airtight container for up to 2 months. Fry them straight from the freezer, but add a couple of extra minutes to the frying time.
What If I Don’t Have Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work fine too! For a gluten-free option, you can use crushed cornflakes, which will also provide a nice crunch.
How Should I Store Leftovers?
Store any leftover Corned Beef and Cheese Balls in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until crispy again. Avoid microwaving, as this can make them soggy.
