Authentic Brands of Chicago

USDA APPROVED FACILITY

STUFFED POTATOES

Stuffed Potatoes.jpg

Ingredients                         

  • 12 ea. - Joeys 1 oz. Meatballs
  • 2 cups - Mashed Potatoes                       
  • 1 tbl. - Butter                               
  • 2 tbl. - Milk                               
  • ¼ cup - Cheddar Cheese                       
  • 1 tsp. - Minced Parsley                       
  • 2 - Eggs (beaten)                           
  • 1 tbl. - Cornstarch                           
  • ¾ cup - Breadcrumbs (seasoned)                   

 

 

Instructions

  1. You will need oil in a pot for deep frying, about 2 inches or use a deep fryer. Heat the oil to 350° F.
  2. Add butter, milk, cheese and parsley to potatoes and mix thoroughly.  
  3. Coat each meatball with about ½ inch of potato mixture.
  4. Mix egg with cornstarch for batter.
  5. Roll each ball in batter, then roll in breadcrumbs.  
  6. Fry until golden brown, about 4 at a time.  
  7. Remove and let stand 2-3 minutes, they will be very hot.  
  8. Serve with apricot chutney (see below) or your favorite dipping sauce.  

Yield: 6 portions

 

APRICOT CHUTNEY

Ingredients

  • 6 Fresh Apricots skinned and pitted or use jarred, (canned as a last resort)    
  • ½ cup - Orange juice                           
  • ¼ cup - Sherry                               
  • ½ tsp. - Cinnamon                           
  • ¼ tsp. - Cayenne pepper                        
     

Instructions

Combine all ingredients in a small saucepan and cook until apricots are no longer firm. Mash with a potato masher or wooden spoon. Simmer until thick. Serve.