These leftover turkey and mashed potato balls are excellent as an appetizer for the big game or as an entree for dinner. The flavor is just incredible.
Everything works well together…
Your family will like these and you’ll like that you’re able to fit extra vegetables into their diet.
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Leftover Turkey and Mashed Potato Balls
A great use of leftovers.
Servings: 6
Calories: 285 kcal
Ingredients
- 8 ounces leftover turkey shredded
- salt and pepper
- 2 tablespoons vegetable oil
- 2 portabella mushrooms chopped (1/2 cup)
- 5 ounces frozen chopped spinach thawed and squeezed dry
- 1 teaspoon garlic powder
- 3 tablespoons lemon juice
- 1/2 teaspoon nutmeg
- 1 cup cooked leftover mashed potatoes
- 1 egg beaten
- 1/4 cup asiago cheese grated
- 3/4 cup breadcrumbs
- 1/2 cup sweet hot chili sauce or 3⁄4 cup of your favorite barbecue sauce
Instructions
- In a large skillet heat a tbsp of vegetable oil, the mushrooms and cook for 3 minutes, add the turkey and stir until heated through. Add salt & pepper to taste.
- Add the spinach, garlic powder lemon & nutmeg. Stir to mix well and heat through. Remove from the pan place the mixture in a large bowl to cool.
- When cooled add the mashed potatoes and beaten egg; mix well.
- Roll the mixture into 3/4" balls.
- Mix the Asiago cheese and bread crumbs. Roll the balls in the breadcrumb/cheese mixture.
- At this point, you may cover the balls and place in the fridge for several hours before completing the final steps or continue.
- Heat the second tbsp of oil in a large skillet over medium heat and brown the balls, be gentle turning them but get them brown and crisp on all sides, approx 10 minutes.
- Add the chile or BBQ sauce to the skillet turn heat to low and turn the balls to coat with the sauce - this last step takes approx 5 minutes.
- Insert toothpicks and serve.
Enjoy!
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Recipe based on one by Bergy
Photo by Bergy