Inspired by the delicious meat-filled Cuban potato balls, we've come up with a version using our Taste of Spain seasoning and cooked these up in the air-fryer instead of deep-frying them.
Cuban-ish Potato Balls
Cuban-ish Potato Balls
makes about 25
2.5 lb. Yukon gold potatoes (about 6 medium)
1/2 cup milk
2 Tbs. olive oil
1 onion, finely diced
1 red pepper, finely diced
1 lb. ground beef
1/4 cup tomato paste
2 garlic cloves, minced
3 large eggs
1 1/2 cups plain bread crumbs
Peel potatoes and slice them into 1/2-in. thick rounds. Place them in a large pot and cover with water by 2-in. Season with salt and bring mixture to a simmer over high heat. Reduce heat to medium-high and cook for 12-17 minutes, or until the potatoes are easily pierced with a knife. Drain potatoes and mash them with the milk until smooth. Place potatoes in fridge for 30-45 minutes.
Heat oil in large skillet over medium-high heat and add onion and peppers. Cook 5-7 minutes, or until soft. Add ground beef and cook 5-7 minutes more, using a spoon to break up any clumps. Stir in tomato paste, garlic, and A Taste of Spain seasoning and cook about 2 minutes more. Transfer mixture to a bowl and place in fridge for 30 minutes.
The potato balls will be much easier to form if both the potato and the beef mixture are cool to the touch. Line a small bowl with plastic wrap. Using an ice cream scoop that holds about 3 Tbs. (or use a spoon and approximate the amount), scoop some of the potato mixture and place in prepared bowl. Use your fingers to spread the potato mixture into a flat layer that will be wide enough to wrap around 2 tsp. of the beef mixture. Place 2 tsp. of beef mixture in center of flattened potato. Carefully bring up the sides of the plastic wrap and mold the potato mixture around the beef, smoothing any cracks with your fingers. Remove the plastic wrap and place potato ball on sheet pan and repeat with the rest of the mixture. You should end up with about 25 golf ball sized potato balls. You may have some of the beef mixture left over. Serve with rice or tuck some into a grilled cheese sandwich.
Whisk eggs in a medium mixing bowl. Place breadcrumbs in another bowl. Dip each potato ball in the egg, then the breadcrumbs, then egg again, and ending with the breadcrumbs. The double coating will ensure that you get a crispy shell. Place coated potato ball on baking sheet and repeat with the rest. Refrigerate potato balls for at least 3 hours before cooking in the air fryer.
Remove potato balls from fridge and coat with cooking spray. Place in air fryer and cook at 400F for 9-10 minutes, or until golden brown and hot.