Ingredients
- 2 pounds potatoes peeled and cubed
- 3 tablespoons butter
- 1 large egg
- 1 1/2 tablespoons cornstarch plus more for coating
- Olive oil as needed
- 2 tablespoons sofrito
- 1 small onion chopped
- 3 cloves garlic minced
- 1 pound ground beef
- 1/3 cup tomato sauce
- 1 tablespoon adobo seasoning
- 3/4 teaspoon sazón seasoning
- Breadcrumbs optional
- Oil for frying
- Preferred dipping sauce
Instructions
- Boil cubed potatoes in salted water until fork-tender, about 20 minutes. Drain and mash until smooth.
- Add butter, egg, and cornstarch to the mashed potatoes. Mix until well combined. Let cool to room temperature.
- Place a skillet over medium heat. Add enough olive oil to coat the skillet. Add sofrito, onion, and garlic, cooking until onions are translucent. Add ground beef and cook until browned. Stir in tomato sauce, adobo, and sazón seasoning. Set aside to cool.
- Form the cooled potato mixture into balls, make an indentation, and fill with the cooled beef mixture. Seal and shape into balls. Roll the balls in cornstarch to coat them (you can use breadcrumbs instead for coating if preferred).
- Heat oil in a deep fryer or large pot to 375°F. Fry the balls until golden brown and crispy, about 3 to 5 minutes per side. Drain on paper towels.
- Serve warm with your preferred dipping sauce.
