Cheesy Colcannon Balls

Looking for the ultimate comfort food, but with a twist? Say hello to Cheesy Colcannon Balls! These bite-sized beauties are the perfect mash-up of two of the best things on Earth: crispy, golden, and melty cheese, paired with the creamy comfort of colcannon—an Irish mashed potato dish made with cabbage and scallions. The result? A crispy, cheesy exterior and a creamy, savory inside that’s pure magic. These little morsels are perfect as an appetizer, side dish, or even a snack, and they’re guaranteed to impress everyone at your table. Trust me, they’ll disappear in no time!

Why You’ll Love Cheesy Colcannon Balls

• Crispy on the Outside, Creamy on the Inside: The perfect contrast between crunchy, golden breading and the soft, cheesy, and creamy colcannon filling inside.
• Comfort Food with a Twist: Colcannon is already comforting, but turning it into cheesy, crispy balls just takes it to the next level.
• Kid-Friendly: If you’ve got picky eaters at home, they’ll love these. The cheesy goodness will win them over instantly!
• Make Ahead and Freeze: These can be made ahead of time and frozen for a quick, delicious snack or side when you need it.
• Versatile: Great for any occasion, from casual family dinners to party snacks or holiday feasts. Everyone will love these cheesy little bites!

Ingredients

Here’s what you’ll need to make these cheesy colcannon balls:

• Potatoes (peeled and cubed)
• Cabbage (shredded)
• Green onions (chopped)
• Cheddar cheese (shredded)
• Butter
• Milk or cream (for the mashed potatoes)
• Salt and pepper
• Garlic powder (optional)
• Flour (for dredging)
• Eggs (for coating)
• Bread crumbs (for coating)
• Vegetable oil (for frying)

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive right into making these irresistible cheesy colcannon balls!

Step 1: Make the Colcannon

Start by boiling the potatoes in salted water until they are tender and can easily be pierced with a fork. While the potatoes are cooking, melt butter in a pan over medium heat and sauté the shredded cabbage and green onions until the cabbage is softened and slightly caramelized (about 5-7 minutes).

Once the potatoes are done, drain them and mash them with a little butter and milk (or cream) until smooth. Stir in the sautéed cabbage and green onions. Season with salt, pepper, and garlic powder (if using). Then, fold in the shredded cheddar cheese, ensuring it melts into the warm potatoes.

Step 2: Form the Colcannon Balls

Let the mashed colcannon mixture cool for a few minutes, just enough to handle it comfortably. Using your hands, scoop out about 2 tablespoons of the mixture and roll it into a ball. Repeat this process until all the mixture has been shaped into balls. Set the balls aside on a parchment-lined baking sheet.

Step 3: Coat the Colcannon Balls

Prepare three shallow bowls for dredging. In the first bowl, add flour. In the second, beat eggs. In the third, place the breadcrumbs. Dip each colcannon ball into the flour, then into the beaten eggs, and finally coat it in the breadcrumbs. Make sure the balls are fully coated.

Step 4: Fry the Colcannon Balls

Heat vegetable oil in a large pan over medium heat. Once hot, carefully add the colcannon balls in batches, frying them for about 3-4 minutes, or until golden brown and crispy on all sides. Be sure not to overcrowd the pan—this will help them cook evenly and get that perfect crispy exterior.

Step 5: Drain and Serve

Once the colcannon balls are fried, transfer them to a plate lined with paper towels to drain any excess oil. Serve them hot, with a side of sour cream or your favorite dipping sauce.

Nutrition Facts

Servings: 4 (based on 12-16 balls)
Calories per serving: 250
Total Fat: 15g

• Saturated Fat: 8g
• Trans Fat: 0g
  Cholesterol: 85mg
  Sodium: 400mg
  Total Carbohydrates: 26g
• Dietary Fiber: 3g
• Sugars: 2g
  Protein: 7g
  Vitamin A: 10% DV
  Vitamin C: 25% DV
  Calcium: 15% DV
  Iron: 10% DV

(Note: Nutritional values may vary depending on ingredient choices and serving sizes.)

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

How to Serve Cheesy Colcannon Balls

• As an Appetizer: Serve these cheesy colcannon balls with a creamy dip or sauce, like sour cream or a tangy ranch dressing, for a crowd-pleasing snack.
• With a Main Dish: Pair them with roast chicken, pork chops, or beef stew for a comforting, hearty meal.
• As a Party Snack: These cheesy balls are perfect for parties and gatherings. Serve them on a platter with a few dipping sauces for variety.
• Garnish: Sprinkle some fresh chopped parsley or chives on top for a pop of color and extra flavor.

Additional Tips

• Make Ahead: You can make the colcannon balls ahead of time, freeze them, and fry them later for a quick and easy snack.
• Oven Baked Option: If you’d rather skip the frying, you can bake the colcannon balls in a 400°F (200°C) oven for 20-25 minutes, or until golden brown and crispy. Just lightly coat them in oil before baking.
• Add More Cheese: For an extra cheesy center, you can insert a cube of cheese inside each ball before frying. When you bite into it, the cheese will melt, making it even more indulgent!
• Dipping Sauces: These cheesy colcannon balls go great with sour cream, ranch dressing, or a spicy sriracha mayo for a little heat.

FAQ Section

Q1: Can I make these without frying?
A1: Yes! You can bake the colcannon balls in the oven at 400°F (200°C) for 20-25 minutes, or until golden and crispy. Just make sure to spray them lightly with oil before baking.

Q2: Can I make these ahead of time?
A2: Absolutely! You can make the balls ahead of time and store them in the fridge for up to 2 days, or freeze them for later. When you’re ready to eat, just fry them until crispy.

Q3: Can I use a different type of cheese?
A3: Yes! You can use any cheese that melts well, such as mozzarella, gouda, or even a blend of cheeses. Cheddar is just a classic choice for flavor, but feel free to get creative!

Q4: What if I don’t have cabbage?
A4: If you don’t have cabbage, you can substitute it with spinach or kale for a similar texture and flavor. You can also use other leafy greens if that’s what you have on hand.

Q5: Can I add bacon to these?
A5: Absolutely! Crumbled bacon would add a nice smoky flavor to the colcannon balls. Just mix it in with the mashed potatoes before forming the balls.

Q6: How do I store leftovers?
A6: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven to restore their crispiness.

Q7: Can I make these vegetarian?
A7: Yes! These colcannon balls are already vegetarian as long as you use vegetarian cheese. Just check that your cheese is rennet-free if you need it to be fully vegetarian.

Q8: Can I use sweet potatoes instead of regular potatoes?
A8: Yes, sweet potatoes would work well for a slightly sweeter, more vibrant twist on these cheesy balls.

Q9: Can I make the mashed potatoes from scratch if I’m in a hurry?
A9: For sure! You can use leftover mashed potatoes or boil and mash fresh potatoes quickly. Just ensure they’re seasoned and creamy for the best texture.

Q10: How do I prevent these from falling apart while frying?
A10: Make sure the mashed potato mixture is cool before you form the balls, and don’t skip the breading process. It helps hold everything together during frying!

Conclusion

These Cheesy Colcannon Balls are the ultimate comfort food with a crispy, cheesy twist! With their creamy inside and golden, crunchy exterior, they’ll become a new favorite in your recipe repertoire. Whether you serve them as an appetizer, snack, or side dish, they’re sure to impress anyone lucky enough to try them. Enjoy!

Print