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
- 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)
Required Kitchen Tools
When making Porto's Potato Balls, having the right tools will help you get that authentic bakery-style result:
- Large Non-Stick Pan – To sauté the beef and veggies for the filling.
- Food Processor (Optional) – For blending garlic, paprika, and tomato paste into a smooth paste.
- Mixing Bowls – Separate bowls for mashed potatoes, flour, and breadcrumb coating.
- Baking Sheet with Parchment Paper – To chill the potato balls before frying.
- Deep Fryer or Heavy Pot – For frying the potato balls evenly.
- Slotted Spoon – To remove fried potato balls safely from hot oil.
- 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!
