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Don’t be a party pooper, make these amazing beef meatball poppers!


Forget about party pies and sausage rolls, these tasty beef meatball poppers are a game changer! Whether it is a game night, birthday do, tupperware party or even simply a casual get together with friends, you want to make these little crunchy bite-size morsels to impress your guests. These meaty poppers are the perfect appetisers to get any party started and they are seriously addictive, you simply can’t stop at one! So make sure to prepare extra because these poppers will disappear just as fast as you put them out.

You’ll be surprised at how easy these are to make. The secret to get the meatballs super tasty is to use good quality beef mince. You can get this from the supermarket or your local butcher. Medium grade beef mince is the perfect choice, as fattier mince helps the poppers to stay juicy after their cooked and packs them full of flavours. 



I love the little cheesy surprise inside the meatball.  It is always wise to rest these poppers for a couple of minutes before serving as the melted cheese inside will be super hot like molten lava, you definitely do not want to burn your lips and tongue. Perhaps pre-warn your guests before they bite into it.

What makes these meatball poppers a tad special is that crispy potato coating on the outside. The trick to get them extra crispy is to make sure the potato is as thin and dry as possible. You can soak the potato in water for 10 minutes a couple of times to get rid of the starch, it will help with the crispiness but is not necessary. It is very important to cut the potato into tiny pieces, otherwise it won’t stick to the meatballs if it is too long. You can also double dip the meatballs in egg wash and potato for an extra crunch.

You definitely can serve the poppers as is or just with tomato sauce. Alternatively, mayo, BBQ sauce or spicy chilli aioli will work like a treat too! I am not going to lie, I had about 10 of them in one sitting when I was making this recipe. They are addictive, you’ve been warned.




Crispy & Cheesy beef meatball poppers

Serves 6 – 8 (makes 30 balls)
Cooking time – 1 hour 15 minutes




1 large potato (about 300g)
Salt and ground black pepper, to taste
Tomato sauce or ketchup, for dipping


Beef meatball poppers
500g beef mince (medium grade is best)
1/2 brown onion, peeled and finely diced
3 cloves garlic, peeled and minced
1 tablespoon Italian seasoning mix 
1/4 cup breadcrumbs
1 egg, beaten
2 teaspoons salt
1 teaspoon ground black pepper
100g firm Mozzarella cheese, cut into 1cm cubes




To make the meatballs, combine all the meatball ingredients in a large mixing bowl except the mozzarella. Mix everything together with your hands until the beef mince mixture is well combined and sticky. Take a tablespoonful of mixture and then roll it up into a ball. Use your thumb and make a deep dent into the center of the meatball and fill it with a mozzarella cube. Then roll mince back into a ball and seal the cheese inside. Place meatball on a tray and repeat with the remaining beef mince mixture until all used.

Peel potato and shred it into long strips then use a pair of scissors and cut them into tiny pieces about 1cm long and place them in a bowl.

Set up a dusting station with a bowl of egg wash (beaten egg), a bowl of flour and a bowl of shredded potato. First dredge the meatball in flour until fully coated, shake off any excess flour, dip in egg wash until well coated and then roll it in the shredded potato. Press gently so the potato sticks to the meatball until it is fully covered. Transfer the meatball to a clean tray. Repeat with remaining meatballs.

Heat oil in a large wok or heavy base saucepan on medium-high heat to 180°C (check the temperature with a cooking thermometer). In batches, fry the meatballs for 3 minutes until golden and crispy on the outside. Remove meatballs from hot oil and place on paper towels to remove excess oil. Transfer meatball poppers to a serving platter. Serve warm with tomato dipping sauce.