Porto’s Potato Balls are super yummy comfort food. They’re like a mix of fluffy mashed potatoes and tasty beef, fried until they’re a beautiful golden colour. In this blog, I will share with you a Porto’s Potato Balls Recipe that is super delicious.
These potato balls come from Porto’s Bakery, a famous Cuban bakery in Southern California. People love them a lot and consider them a classic.
Why Choose Porto’s Potato Balls
People love Porto’s Potato Balls because they taste amazing and are easy to enjoy. Made with good ingredients, these snacks make everyone happy at parties or when you just want a comfy snack.
Whether you’re having a party or looking for a cozy snack for a quiet night, Porto’s Potato Balls are tasty without any trouble. The mix of flavours and textures makes them special, showing off the goodness of home-cooked food.
When I First Tried Porto’s Potato Balls
I first tried Porto’s Potato Balls during a trip to California. The delicious smell led me to Porto’s Bakery, where I found these golden treats.
One bite and I was in love. The crispy outside with the soft potato and beef inside left a strong taste in my mouth. Since that day, Porto’s Potato Balls have been special to me and a regular treat in my kitchen.
Ingredients To Make Porto’s Potato Balls
- Ground Beef = 1 Pound
- Onion (finely chopped) = 1
- Red bell pepper (finely chopped) = ⅓ Cup
- Green bell pepper (finely chopped) = ⅓
- Jalapeno pepper = 1/2
- Ground Black Pepper = ½ teaspoon
- Pepper = 1/2 teaspoon
- Garlic Cloves (finely minced) = 3
- Spanish Paprika = ½ teaspoon
- Ground Cumin = 1 teaspoon
- Tomato Paste = 1 tablespoon
- Sliced Green Olives (drained) = ¼ Cup
- Olive Oil = 2 tablespoons
- Fine Sea Salt = 1½ Teaspoons
For The Potato Balls:
- Potatoes salted (boiled and mashed) = 6
- Eggs beaten with a tablespoon of water = 2
- All-purpose flour = 1/2 cup
- Fine Sea Salt = 1 teaspoon
- Panko Crumbs = 1½ Cups
- 3 inches of oil (for frying)
Step By Step Instructions To Make Porto’s Potato Balls
For The Filling:
- In a non-stick pan, cook ground beef over medium-high heat. Drain oil and set aside.
- Fry onions until golden brown, about 5 minutes.
- Add bell peppers, black pepper, jalapeno, and cumin; cook for 2 minutes.
- In a food processor, blend garlic, paprika, and tomato paste for 30 seconds.
- Reserve a quarter cup of filling; stir in green olives and olive oil.
- Refrigerate the filling until ready to use.
For The Potato Balls:
- In a bowl, combine mashed potatoes and eggs.
- Add flour, salt, and Panko Crumbs; mix gently.
- Roll mixture into 1½-inch balls; chill on a baking sheet for 10 minutes.
- Heat oil to 375°F in a deep fryer or pan.
- Fry potato balls for 3 minutes until golden brown.
- Place on paper towels; sprinkle with salt.
- Serve warm. Enjoy the delicious Potato Balls!
Recipe Tips
- When making the potato balls, handle the mix gently to keep them fluffy.
- Try to make them all the same size so they cook evenly and taste the same.
- Keep the oil at the right temperature for that perfect golden brown outside.
FAQs about Porto’s Potato Balls
What makes Porto’s Potato Balls special?
Porto’s Potato Balls are special because they have the perfect mix of mashed potatoes and seasoned beef, creating a heavenly combination of textures.
Can I warm up Porto’s Potato Balls?
Yes, you can heat them in the oven for a few minutes to make them crispy and delightful again.
Are Porto’s Potato Balls okay for vegetarians?
Sadly, no. They have savoury beef, making them perfect for meat lovers.
What Can You Eat with Porto’s Potato Balls
- Fresh Salsa: Mix fresh tomatoes, onions, and cilantro for a zesty salsa that goes well with Porto’s Potato Balls.
- Avocado Dip: Creamy avocado dip adds a cool and smooth contrast to the warm and crispy potato balls.
- Garlic Aioli: Make the experience better with a garlic aioli that makes each bite more savoury.
- Crunchy Coleslaw: A crispy coleslaw gives a refreshing crunch, balancing out the richness of the potato balls.
- Classic Ketchup and Mustard: For a classic taste, eat Porto’s Potato Balls with ketchup and mustard for a timeless flavour.
Storage Tips
To keep Porto’s Potato Balls fresh, put them in the fridge in a tight container. Heat them in the oven for a few minutes to keep them crispy. Don’t use the microwave; it might change their texture.
Concluding Remarks!
Porto’s Potato Balls are the best, mixing simplicity and taste. Whether you love them already or are trying them for the first time, the journey from the crunchy outside to the creamy inside is a treat.
Whether it’s a party or a personal snack, Porto’s Potato Balls capture the joy of a satisfying snack that goes beyond just food. Try them, share them, and enjoy the happiness they bring with every bite.
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Porto’s Potato Balls Recipe
Ingredients
- 1 Pound Ground Beef
- 1 Onion (finely chopped)
- ⅓ Cup Red bell pepper (finely chopped)
- ⅓ Green bell pepper (finely chopped)
- 1/2 Jalapeno pepper
- ½ teaspoon Ground Black Pepper
- 1/2 teaspoon Pepper
- 3 Garlic Cloves (finely minced)
- ½ teaspoon Spanish Paprika
- 1 teaspoon Ground Cumin
- 1 tablespoon Tomato Paste
- ¼ Cup Sliced Green Olives (drained)
- 2 tablespoons Olive Oil
- 1½ Teaspoons Fine Sea Salt
For The Potato Balls:
- 6 Potatoes salted (boiled and mashed)
- 2 Eggs beaten with a tablespoon of water
- 1/2 cup All-purpose flour
- 1 teaspoon Fine Sea Salt
- 1½ Cups Panko Crumbs
- 3 inches of oil (for frying)
Instructions
For The Filling:
- In a non-stick pan, cook ground beef over medium-high heat. Drain oil and set aside.
- Fry onions until golden brown, about 5 minutes.
- Add bell peppers, black pepper, jalapeno, and cumin; cook for 2 minutes.
- In a food processor, blend garlic, paprika, and tomato paste for 30 seconds.
- Reserve a quarter cup of filling; stir in green olives and olive oil.
- Refrigerate the filling until ready to use.
For The Potato Balls:
- In a bowl, combine mashed potatoes and eggs.
- Add flour, salt, and Panko Crumbs; mix gently.
- Roll mixture into 1½-inch balls; chill on a baking sheet for 10 minutes.
- Heat oil to 375°F in a deep fryer or pan.
- Fry potato balls for 3 minutes until golden brown.
- Place on paper towels; sprinkle with salt.
- Serve warm. Enjoy the delicious Potato Balls!
Notes
- When making the potato balls, handle the mix gently to keep them fluffy.
- Try to make them all the same size so they cook evenly and taste the same.
- Keep the oil at the right temperature for that perfect golden brown outside.