Portos Potato Balls Recipe | Crispy Cuban Favorite

Craving a savory snack that’s crispy on the outside and bursting with flavor inside? Porto’s Potato Balls (or “Papas Rellenas”) are the ultimate comfort food. These golden bites of joy are made with creamy mashed potatoes filled with a delicious Cuban-style beef mixture, then rolled in crunchy breadcrumbs and fried until perfectly crisp. Inspired by the famous Porto’s Bakery in California, this homemade version lets you enjoy these iconic potato balls right from your own kitchen!

Preparing the Beef Filling

The heart of Porto’s Potato Balls lies in the savory Cuban-style beef filling. Here’s how I make it rich, flavorful, and perfectly balanced:

Step 1: Cook the Ground Beef

In a non-stick pan over medium-high heat, cook the ground beef until browned. Drain excess oil and set the meat aside.

Step 2: Sauté the Vegetables

In the same pan, add a splash of olive oil, then sauté the onions until golden brown (about 5 minutes). Stir in the red and green bell peppers, jalapeño, black pepper, and cumin, and cook for another 2 minutes.

Step 3: Blend the Flavor Base

Using a food processor (or mortar and pestle), blend the garlic, paprika, and tomato paste until smooth. Add this mixture back into the pan and stir well.

Step 4: Add Olives & Seasoning

Mix the cooked beef back into the pan. Stir in green olives and adjust with sea salt. For extra depth, drizzle in a bit more olive oil.

Step 5: Chill the Filling

Transfer the filling to a bowl and let it cool completely in the fridge. A chilled filling is much easier to work with when stuffing the potato balls.

Shaping the Potato Balls

Now comes the fun part, shaping the potato balls!

1. Prepare the Potato Base: In a mixing bowl, combine the mashed potatoes with a pinch of salt. Let them cool to room temperature.
   
2. Scoop & Flatten: Take about two tablespoons of mashed potato and flatten it gently in your hand.
   
3. Add the Filling: Place a teaspoon of the chilled beef filling in the center.
   
4. Seal & Shape: Carefully close the potato around the filling, rolling it into a smooth 1½-inch ball. Make sure no filling is showing.
   
5. Chill Before Frying: Place shaped potato balls on a parchment-lined baking sheet and refrigerate for at least 10 minutes. This helps them hold their shape during frying.

Coating the Potato Balls

To get that signature Porto’s crunch, each potato ball needs a proper coating. Here’s my step-by-step process:

1. Prepare the Coating Stations:
   
   • Bowl 1: All-purpose flour mixed with a pinch of salt.
     
   • Bowl 2: Beaten eggs (with a splash of water).
     
   • Bowl 3: Panko breadcrumbs for maximum crunch.
     
2. Dredge in Flour: Lightly roll each chilled potato ball in the flour. This creates a dry surface for the egg wash to stick.
   
3. Dip in Egg Wash: Next, roll the floured ball in the beaten eggs until fully coated.
   
4. Roll in Panko Crumbs: Finally, coat the potato ball with panko crumbs, pressing gently so the crumbs adhere well.
   
5. Set Aside: Place coated potato balls on a tray. You can even freeze them for 15 minutes before frying to lock in the shape.

Frying the Potato Balls

Golden and crispy is the goal here!

Step 1: Heat the Oil

In a deep fryer or heavy-bottomed pot, heat 3 inches of oil to 375°F (190°C). A kitchen thermometer helps maintain consistent heat.

Step 2: Fry in Batches

Carefully lower 3–4 potato balls into the hot oil. Avoid overcrowding, as this drops the oil temperature and makes it greasy.

Step 3: Golden Perfection

Fry for about 3 minutes, turning occasionally, until the potato balls are evenly golden brown.

Step 4: Drain & Season

Remove the fried potato balls with a slotted spoon and place them on paper towels. While still hot, sprinkle lightly with sea salt for extra flavor.

Step 5: Serve Warm

Porto’s Potato Balls are best enjoyed hot and fresh, with a crisp exterior and savory filling inside.

Serving and Decoration

These potato balls are versatile and can be enjoyed in many ways:

• Classic Porto’s Style: Serve them warm on their own, crispy outside, soft inside, with the savory beef surprise.
  
• Party Platter: Pair with dipping sauces like garlic aioli, chipotle mayo, or a tangy tomato salsa.
  
• Meal Addition: Serve alongside a fresh green salad or Cuban black beans and rice for a complete meal.
  
• Creative Twist: Add a sprinkle of fresh parsley or cilantro on top for a fresh finish.

Storage Instructions

Keeping Potato Balls Fresh

• Store leftover potato balls in an airtight container in the refrigerator for up to 3 days.
  

Reheat in the oven at 350°F for about 8–10 minutes to restore crispiness (avoid microwaving, as it softens the coating).

Freezing Potato Balls

• To freeze, arrange uncooked coated potato balls on a baking sheet and freeze until solid.
  
• Transfer to a freezer-safe bag or container and store for up to 1 month.
  
• When ready to enjoy, fry them directly from frozen; add an extra minute to the frying time.

Sophia smith

Portos Potato Balls Recipe

Porto’s Potato Balls are a Cuban-inspired treat made with fluffy mashed potatoes stuffed with a savory beef filling, coated in breadcrumbs, and fried until golden brown. Perfect for appetizers, snacks, or party platters!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Appetizer, Snack

Cuisine: Cuban-American

Calories: 190

Ingredients Video Notes

Ingredients

  

For the Beef Filling

• 1 pound ground beef
• 1 onion (finely chopped)
• ⅓ cup red bell pepper (finely chopped)
• ⅓ cup green bell pepper (finely chopped)
• ½ jalapeño pepper (optional, for heat)
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• 3 cloves garlic y 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 medium potatoes, boiled and mashed (with a pinch of salt)
• 2 eggs (beaten with 1 tablespoon water)
• ½ cup all-purpose flour
• 1 teaspoon fine sea salt
• 1½ cups panko crumbs
• Oil for frying (about 3 inches deep in pan or fryer)

Video

Notes

Required Kitchen Tools

When making Porto’s Potato Balls, having the right tools will help you get that authentic bakery-style result:

1. Large Non-Stick Pan – To sauté the beef and veggies for the filling.
2. Food Processor (Optional) – For blending garlic, paprika, and tomato paste into a smooth paste.
3. Mixing Bowls – Separate bowls for mashed potatoes, flour, and breadcrumb coating.
4. Baking Sheet with Parchment Paper – To chill the potato balls before frying.
5. Deep Fryer or Heavy Pot – For frying the potato balls evenly.
6. Slotted Spoon – To remove fried potato balls safely from hot oil.
7. Paper Towels – To drain excess oil for a perfectly crisp finish.

With these tools, you’ll be ready to recreate the magic of Porto’s right at home!

Frequently Asked Questions (FAQ) About Porto’s Potato Balls

What are Porto’s Potato Balls made of?

Porto’s Potato Balls (Papas Rellenas) are made from mashed potatoes filled with a savory ground beef mixture, coated in breadcrumbs, and fried until crispy. The filling usually includes onions, bell peppers, garlic, olives, and spices for authentic Cuban flavor.

Can I bake potato balls instead of frying?

Yes! For a lighter version, you can bake them at 400°F (200°C) for about 20–25 minutes, flipping halfway through. They won’t be quite as crispy as fried ones, but they will still be delicious.

Can I make potato balls ahead of time?

Definitely, you can prepare and shape the potato balls ahead of time, then store them in the refrigerator for up to 24 hours before frying. For more extended storage, freeze them before frying and cook directly from frozen when ready.

What oil is best for frying potato balls?

Neutral oils with a high smoke point are best, such as canola oil, vegetable oil, or peanut oil. These ensure even frying and won’t overpower the flavor.

Can I use different fillings inside potato balls?

Absolutely! While beef is traditional, you can fill them with cheese, chicken, ham, spinach, mushrooms, or even chorizo. Sweet versions (like cheese with guava) are also popular twists.

Why do my potato balls fall apart while frying?

If potato balls break while frying, it’s usually because:

• The filling was too hot (always chill it first).
  
• The potato dough was too soft (add a bit more flour to firm it up).
  
• They weren’t coated properly (make sure to coat in flour, egg, and breadcrumbs).
  

How long do leftovers last?

Cooked potato balls last up to 3 days in the refrigerator. Reheat in the oven (never microwave) to keep them crispy.

Are Porto’s Potato Balls gluten-free?

The original recipe uses flour and panko crumbs, so they are not gluten-free. But you can substitute gluten-free flour and breadcrumbs for a GF-friendly version.

Conclusion

Mastering homemade Porto’s Potato Balls means you’ll never have to wait in long bakery lines again! With a creamy potato shell, savory beef filling, and that perfect crispy bite, these little golden orbs bring Cuban comfort food straight to your table.

By following these easy steps, prepping the flavorful filling, shaping with care, coating generously, and frying to perfection, you’ll have a batch of irresistible snacks that are perfect for parties, family gatherings, or a cozy night in.

Whether you stick to the classic recipe or experiment with different fillings (like cheese, chicken, or veggies), these potato balls are a versatile canvas for your creativity. Trust me, once you bite into that crispy crust and taste the rich filling, you’ll understand why Porto’s Potato Balls are legendary!

So grab your ingredients, heat the oil, and bring a little piece of Porto’s into your home kitchen.

Sophia smith

Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.