I’m a big fan of Porto’s Bakery and Cafe and can attest that their potato balls are pretty much timeless. They come in the form of golden-flavoured balls and have a smooth and delicious potato and meat filling that will take your taste buds to new heights.
In this article, we will provide you with a Porto’s Potato Balls Recipe that you can savour with every bite. Preparing this famous treat at home took a lot of work, but it was definitely worth it.
When you fry these golden-coloured potato balls, a pleasant aroma wafts through your nest and when you bite into the crispy pall, you enjoy the wonderful taste of the delightfully hot and delicious potato filling.
These potato balls will transport you to a world of gastronomic delights, transcending flavours. Get ready to indulge your senses and embark on a culinary journey like no other.
How To Make Porto’s Potato Balls
Making Porto potato balls is a relatively simple process that requires only a few ingredients. It takes about 30 minutes to prepare, but cooking time may vary depending on your equipment and the number of potato balls you’re making. Overall, with a few ingredients and a little patience, you’ll be enjoying these delicious Porto potato balls in no time.
Ingredients To Make Porto’s Potato Balls
For The Filling:
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
Step 1
In a non-stick pan, Brown ground beef over medium-high heat. Drain the oil and place aside for later use.
Step 2
Add onions and fry for about 5 minutes or until golden brown.
Step 3
Stir in bell peppers, black pepper, jalapeno pepper, and cumin and cook for about 2 minutes. Place aside.
Step 4
Add garlic, paprika, and tomato paste In a food processor and process for about 30 seconds or until well combined. Please make sure not to puree the mixture into a paste.
Step 5
Reserve one-fourth cup of Picadillo Filling aside and stir green olives and olive oil in the remaining filling. Place the filling in a Refrigerator until ready to use.
For The Potato Balls
Step 1
In a bowl, add mashed potatoes and eggs and stir until well combined.
Step 2
Stir in flour, salt and Panko Crumbs and gently mix until well combined.
Step 3
Roll the mixture into balls that are about 1½ inches in size. Put the balls on a baking sheet and let them chill for around 10 minutes. This will make the balls firmer, so the filling doesn’t come out when you fry them.
Step 4
In a deep fryer or a pan, Heat oil over to 375°F. Add potato balls to the hot oil and cook for about 3 minutes or until golden brown.
Step 5
Take out the Potato Balls from the hot oil and put them on paper towels. Sprinkle some salt on them. Serve the Potato Balls while they are still warm. Enjoy!
Frequently Asked Questions
Can I make Porto’s Potato Balls without meat?
Yes, you can make a vegan version of Porto’s Potato Balls. For this, you have to skip ground beef and use vegetables instead.
How to store Porto’s Potato Balls?
If you want to store baby potato balls, let them cool completely after frying. When they are thoroughly cooled, wrap them in an airtight container or freezer bag. After that, you can store them in the refrigerator for a few days. They can be reheated in the oven or microwave whenever you want to eat them.
What to serve with Porto’s Potato Balls?
You can enjoy these delicious Porto potato balls with different dishes. You can serve them as an appetizer with a dipping sauce like aioli, ketchup, or spicy mayo. Also, you can serve them with different sides like salad or steamed vegetables
In Closing
I hope you enjoyed this recipe for Porto’s Potato Balls. I have personally tried this recipe and can confirm that the flavours and textures are amazing, making these potato balls truly exceptional. The crispy coating on the outside leads to a creamy and tasty filling, giving you a burst of flavour with every bite. Give this recipe a try and get ready to experience the joy of potato ball bliss. Thanks for reading!
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Porto’s Potato Balls Recipe
Ingredients
For The Filling:
- 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 Oil (for frying)
Instructions
For The Filling:
- In a non-stick pan, Brown ground beef over medium-high heat. Drain the oil and place aside for later use.
- Add onions and fry for about 5 minutes or until golden brown.
- Stir in bell peppers, black pepper, jalapeno pepper, and cumin and cook for about 2 minutes. Place aside.
- Add garlic, paprika, and tomato paste In a food processor and process for about 30 seconds or until well combined. Please make sure not to puree the mixture into a paste.
- Reserve one-fourth cup of Picadillo Filling aside and stir green olives and olive oil in the remaining filling. Place the filling in a Refrigerator until ready to use.
For The Potato Balls
- In a bowl, add mashed potatoes and eggs and stir until well combined.
- Stir in flour, salt and Panko Crumbs and gently mix until well combined.
- Roll the mixture into balls that are about 1½ inches in size. Put the balls on a baking sheet and let them chill for around 10 minutes. This will make the balls firmer, so the filling doesn't come out when you fry them.
- In a deep fryer or a pan, Heat oil over to 375°F. Add potato balls to the hot oil and cook for about 3 minutes or until golden brown.
- Take out the Potato Balls from the hot oil and put them on paper towels. Sprinkle some salt on them. Serve the Potato Balls while they are still warm. Enjoy!
