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Spinach & Potato Cheese-Stuffed Balls

These Spinach & Potato Cheese-Stuffed Balls are a classic “Nonna-style” appetizer made with mashed potatoes, sautéed spinach, eggs, and grated cheese, then stuffed with provola for that irresistible cheese pull.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Italian
Servings 6

Notes

Ingredients 

  • Boiled potatoes: 500 g (about 1.1 lb, ~3 medium potatoes), peeled
  • Spinach, sautéed and finely chopped: 350 g (about 12 oz)
  • Eggs: 2
  • Grated cheese (Parmigiano Reggiano or Pecorino): about 1/3 cup (a generous handful)
  • Breadcrumbs: 1/2 cup, plus more for coating
  • Olive oil: 1–2 tsp (to sauté spinach)
  • Salt & black pepper: to taste
  • Provola (or low-moisture mozzarella/fiordilatte): 6–8 oz, cut into small cubes
Optional (recommended):
  • Garlic: 1 clove (to sauté spinach)
  • Nutmeg: a pinch (great with spinach + cheese)

Instructions (Step-by-Step)

1) Cook and dry the spinach

  1. Sauté spinach in a pan with a drizzle of olive oil (and garlic if using) until wilted and nice and dry.
  2. Chop finely and let cool.
    Tip: If there’s moisture, squeeze spinach in a clean towel—this prevents soggy balls.

2) Make the mixture

  1. Mash boiled potatoes until smooth.
  2. Add spinach, eggs, grated Parmigiano Reggiano, breadcrumbs, salt, pepper (and nutmeg if using).
  3. Mix until you get a moldable dough.
    • Too soft? Add 1–2 tbsp breadcrumbs at a time.
    • Too dry? Add 1 tbsp beaten egg or a tiny splash of milk.

3) Stuff and shape

  1. Scoop about 2 tbsp mixture and flatten slightly in your palm.
  2. Place 1 cube of provola in the center.
  3. Seal well and roll into a firm ball (no cracks!).

4) Coat with breadcrumbs

  1. Roll each ball in breadcrumbs until fully coated.
  2. Chill 10 minutes (optional but helps them stay perfect while cooking).

Cooking Methods

Option A: Fry (crispiest result)

  1. Heat about 1 inch of oil in a skillet to 350°F.
  2. Fry in batches, turning gently, 3–5 minutes until golden.
  3. Drain on paper towels and season lightly with salt.

Option B: Bake (lighter + easy)

  1. Preheat oven to 425°F.
  2. Place balls on a parchment-lined baking sheet. Spray or drizzle lightly with oil.
  3. Bake 20–25 minutes, turning once halfway, until golden and firm.

Option C: Air Fryer (super convenient)

  1. Preheat to 390°F.
  2. Lightly spray with oil.
  3. Cook 10–12 minutes, turning once.

Tips & Tricks (Nonna-Style)

  • Squeeze spinach well—water is the enemy of crispy balls.
  • Seal tightly around the cheese, or it will leak during frying.
  • For extra crunch: do a double breadcrumb coat (dip in beaten egg, then breadcrumbs again).