Jumbo Pork-and-Potato Balls

Jumbo Pork-and-Potato Balls
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 pounds baking potatoes, peeled and cut into 1-inch cubes
  • Salt and pepper
  • 6 tablespoons flour
  • 1 1/4 pounds boneless pork loin, sliced 1/4 inch thick
  • 4 cups vegetable oil
  • 1 onion, chopped
  • 1 cup chicken broth
  • 1/2 cup pitted green olives, rinsed and coarsely chopped
  • 1 cup breadcrumbs
  • 2 large eggs


In a saucepan, combine the potatoes and enough salted water to cover. Bring to a boil and simmer until tender, about 15 minutes. Drain, season with salt and pepper and mash; let cool.

Place 1/4 cup flour on a plate. Season the pork with salt and coat with flour. In a large skillet, heat 2 tablespoons oil over medium-high heat, add the pork and cook for 2 minutes on each side. Transfer to a work surface.

In the same skillet, over medium-high heat, add 1 tablespoon oil and the onion and cook, stirring, until softened. Stir in the remaining 2 tablespoons flour and cook for 1 minute. Stir in the chicken broth and olives and cook until thickened, about 2 minutes. Finely chop the pork, stir into the skillet and season with salt and pepper; let cool for 15 minutes.

In a large saucepan, heat the remaining oil to 350 degrees . Place the breadcrumbs on a plate, beat the eggs in a bowl and divide the potato into 4 portions. Shape each portion into a cup, fill with one-quarter of the pork mixture and shape the potato around the filling to form a ball. Coat with the breadcrumbs, turn in the egg and coat with more breadcrumbs.

Add the potato balls to the hot oil and cook, turning, until browned, 3 to 4 minutes. Drain on paper towels.