If you’re craving a snack that’s irresistibly crispy on the outside and lusciously creamy inside, you have to try this Cheesy Colcannon Balls Recipe. It’s a delightful twist on the traditional Irish comfort food, blending tender mashed potatoes with sautéed greens and a surprise center of melted cheddar cheese. Each bite offers a perfect balance of textures and flavors that feels like a warm hug from the inside out. Whether you’re entertaining guests or treating yourself after a long day, these cheesy colcannon balls never fail to impress and satisfy.
Ingredients You’ll Need
Simple, fresh ingredients come together to create this spectacular dish. Every component is thoughtfully chosen to bring out the vibrant flavors and textures that make this Cheesy Colcannon Balls Recipe so special.
- 2 1/2 pounds Yukon Gold or Russet potatoes, or a mix of the two: Provides the creamy, fluffy base that’s essential for perfect colcannon.
- 1 cup leeks: Adds a mild oniony sweetness that uplifts the overall flavor.
- 1 cup cabbage: Offers a subtle crunch and earthy undertone to the mix.
- 1 cup kale: Brings a hint of bitterness and vibrant green color, balancing richness.
- 1/2 cup scalded milk: Makes the mash luxuriously smooth and creamy without watering it down.
- 3 tablespoons butter, divided: Adds richness and helps caramelize the veggies for depth of flavor.
- 1 teaspoon garlic powder: Provides a gentle garlic warmth without overpowering the dish.
- Salt & Pepper: Essential seasonings that enhance every ingredient perfectly.
- 20 – 24 cheddar cheese cubes (1/2 inch cubes): The melty, gooey heart of each ball that makes them absolutely irresistible.
- 1 cup all-purpose flour: Creates a base layer for light, crispy frying crust.
- 2 eggs, beaten: Acts as the glue to firmly hold the coating on each ball.
- 1 1/2 cups panko breadcrumbs: The secret to that ultra-crispy exterior with delightful texture.
- Oil (canola or vegetable) for frying, or olive oil spray: For golden, evenly cooked balls.
How to Make Cheesy Colcannon Balls Recipe
Step 1: Prepare the Vegetables
Start by washing the leeks thoroughly to remove any grit, then chop them into half-rounds. Roughly chop the cabbage and kale as well. These greens bring a fresh, earthy note to the dish.
Step 2: Sauté the Greens
Using one tablespoon of butter or olive oil, sauté the leeks, cabbage, and kale until they soften and develop a bit of sweetness. This step mellows the flavors and blends the greens harmoniously with the potatoes.
Step 3: Boil and Mash Potatoes
Peel and cut your potatoes into chunks, then boil them in salted water until tender—about 20 minutes. Drain well, then return the hot potatoes to the pot. Begin mashing while still warm, adding in the sautéed vegetables for that classic colcannon combination.
Step 4: Season and Mix
Add scalded milk, remaining butter, garlic powder, salt, and pepper to your mash. Keep mashing and stirring until everything is fully incorporated and the consistency is creamy and smooth. This seasoned mixture is the heart of your cheesy colcannon balls.
Step 5: Form the Cheesy Colcannon Balls
Once your colcannon mix cools enough to handle (or if you’re using day-old leftovers), divide it into 20 to 24 equal portions. Flatten each portion into a patty shape, place a cube of cheddar cheese in the center, then carefully roll it into a smooth ball to encase the cheese completely.
Step 6: Bread the Balls
Coat each ball by rolling it first in the all-purpose flour, then dipping it into beaten eggs, and finally covering it with panko breadcrumbs. This triple coating is what will deliver that coveted crunchy exterior.
Step 7: Fry or Bake to Perfection
For an amazing golden crust, fry the balls in medium-high canola or vegetable oil for 2 to 3 minutes per side until crisp and browned. Alternatively, bake them at 425° F for 10 to 15 minutes for a lighter version. Drain on paper towels before serving to keep them crisp and satisfying.
How to Serve Cheesy Colcannon Balls Recipe
Garnishes
Sprinkle fresh chopped chives or parsley on top of your Cheesy Colcannon Balls Recipe for a pop of color and brightness. A little flaky sea salt sprinkled over just before serving enhances the crunch and flavor perfectly.
Side Dishes
These balls shine when paired with tangy dipping sauces like a smoky chipotle mayo, classic ketchup, or even a creamy horseradish sauce. For a fuller meal, serve alongside a crisp green salad or roasted root vegetables, which complement their richness beautifully.
Creative Ways to Present
Present your cheesy colcannon balls on a wooden board lined with parchment paper for a charming rustic look. Arrange them with small bowls of assorted sauces to turn your snack into a party star. Or, stack them in a tower for a fun appetizer centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Place any leftover cheesy colcannon balls in an airtight container and refrigerate for up to 3 days. They taste great cold or reheated, making them perfect for snacking or a quick meal later on.
Freezing
To freeze, flash freeze the balls on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They will keep well for up to 2 months without sacrificing flavor or texture.
Reheating
Reheat frozen or refrigerated balls either in a hot oven at 375° F for 10-15 minutes or in an air fryer for a few minutes until warmed through and crispy again. Avoid the microwave to prevent sogginess.
FAQs
Can I use other types of cheese instead of cheddar?
Absolutely! While cheddar provides the perfect melt and tang, you can experiment with gouda, mozzarella, or pepper jack for different flavors and textures inside your colcannon balls.
Is it possible to bake these instead of frying?
Yes, baking at 425° F for about 10-15 minutes works well if you prefer a lighter version with less oil, though frying does yield the crispiest exterior.
Can I make the colcannon mixture ahead of time?
Definitely! Making the colcannon a day ahead allows the flavors to meld beautifully, and chilling the mix can make forming the balls much easier.
What can I use if I don’t have panko breadcrumbs?
You can substitute regular breadcrumbs, crushed crackers, or even finely crushed cornflakes for a different but still crispy coating.
Are these suitable for vegetarians?
They are! This Cheesy Colcannon Balls Recipe contains no meat and relies on vegetables, cheese, and pantry staples, making it a perfect vegetarian snack or appetizer.
Final Thoughts
There’s something magical about a recipe that feels like a warm, cheesy hug in bite-sized form, and that’s exactly what this Cheesy Colcannon Balls Recipe brings to your table. From the buttery greens and perfectly mashed potatoes to the gooey cheese hidden inside, every step is worth the delicious reward. Whether you’re making these for a cozy family gathering or impressing friends with your snack game, these balls are destined to become a fast favorite. Give them a try and watch everyone marvel at your cooking magic!
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Cheesy Colcannon Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20-24 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Irish
Description
Cheesy Colcannon Balls are a delicious twist on traditional Irish colcannon, combining creamy mashed potatoes, sautéed leeks, cabbage, and kale with gooey cheddar cheese centers. These crispy, golden fried bites make a perfect appetizer or snack, offering a comforting blend of flavors and textures that everyone will love.
Ingredients
Vegetables & Dairy
- 2 1/2 pounds Yukon Gold or Russet potatoes, or a mix of the two
- 1 cup leeks, washed and sliced into half-rounds
- 1 cup cabbage, roughly chopped
- 1 cup kale, roughly chopped
- 1/2 cup milk, scalded
- 3 tablespoons butter, divided
Seasonings
- 1 teaspoon garlic powder
- Salt & Pepper, to taste
For Coating & Frying
- 20 – 24 cheddar cheese cubes (1/2 inch cubes)
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Oil (canola or vegetable) for frying or olive oil spray for oven-frying
Instructions
- Prepare vegetables: Wash leeks thoroughly to remove dirt, then chop into half-rounds. Roughly chop cabbage and kale.
- Sauté vegetables: In a skillet, melt 1 tablespoon of butter or use olive oil, then sauté leeks, cabbage, and kale until soft and fragrant. Set aside to cool.
- Boil and mash potatoes: Peel and cut potatoes into chunks. Boil in a large pot of water for about 20 minutes or until tender. Drain well, then return potatoes to the pot and mash while still hot.
- Combine ingredients: Add the sautéed vegetables to the mashed potatoes. Stir in scalded milk, 2 tablespoons of butter, garlic powder, salt, and pepper. Mix thoroughly and adjust seasoning to taste. Allow the mixture to cool sufficiently or use refrigerated leftover colcannon.
- Form colcannon balls: Divide the colcannon mixture into 20-24 equal portions using a cookie scoop or spoon. Flatten each portion into a patty, place a cube of cheddar cheese in the center, then roll the patty into a ball enclosing the cheese.
- Coat the balls: Roll each ball in all-purpose flour, then dip into beaten eggs, and finally coat evenly with panko breadcrumbs.
- Cook the balls: For frying, heat canola or vegetable oil in a skillet over medium-high heat. Fry the balls for 2-3 minutes on each side until golden brown and crispy. Drain on paper towels. For oven-frying, preheat oven to 425°F (220°C). Spray or drizzle balls lightly with olive oil and bake for 10-15 minutes until golden and crisp.
- Serve: Serve hot colcannon balls with ketchup or your favorite dipping sauce.
Notes
- Scalding milk (heating it just before boiling) helps improve the texture of the mashed potatoes.
- Panko breadcrumbs yield a lighter, crunchier coating compared to regular breadcrumbs; avoid substituting for best results.
- To reduce oil absorption and make the recipe lighter, oven-frying with olive oil spray is a great alternative to deep frying.
