Meat:

• 1/2 pound of lean ground beef (any brand)

Fresh Produce:

• One bunch of Fresh Thyme
• 2 heads of garlic 
• One bunch of Fresh Oregano
• One bunch of Fresh Parsley
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 White Onion
• 1 bag of large Yukon gold potatoes
• Half a carton of Eggs

Seasoning:

• Black pepper
• Paprika
• Salt
• Cumin
• Bay leaves 

Misc.:

• 1 can of tomato paste (Hunts brand)
• 2 bags of Cracker Meal (Gilda Brand) (*This might be hard to find. If you cannot find it, I can also use Panko Bread Crumbs*)
• 1 bottle Marsala Cooking Wine
• One bottle of Canola oil 

Kitchen tools:

• 1 medium sized pans
• 1 medium sized pot that is deep enough to deep fry
• A potato skin peeler
• Food Processor
• Strainer bowl
• Large metal mixing bowl
• Potato masher
• Knife
• Two large cutting boards
• Mortar and pestle
• Silicone spatula 
• Measuring spoons
• Wooden cooking spoon
• Fork
• Spoon
• Frying steel strainer 

• Peel and dice potatoes in fourths, put them to boil in pressure cooker or instant pot or any preferred way of boiling your potatoes.
• Get started on your sofrito. Start by tossing your white onion on a sizzling pan drizzled with your oil. Once softened and translucent, you can add your smashed garlic, white onion, and green and red bell pepper to the same pan with your onions. Lastly, add in your oregano, thyme parsley, paprika, cumin, bay leaves and salt.
• Now that your sofrito is done, toss in your ground beef or your meat of choice (you can use chicken, turkey…your choice) and mix well with the sofrito. Let your meat cook on medium heat.
• Once your meat appears to be cooked, add in your tomato paste and marsala cooking wine and mix well. Let simmer on low heat, covered until the potatoes are ready.
• Into a shallow bowl, crack two eggs, salt slightly and beat. In another bowl, pour your bread crumbs or crushed crackers into another shallow bowl. Keep these bowls next to each other.
• By now, your potatoes should be ready. Mash them well (you don’t want whole chunks of potato) and put in fridge to cool down. You want the potatoes cold enough that you can touch them with your bare hands.
• While your potatoes are cooling, start heating your oil in a deep pot or fryer.
• Once your potatoes are cooled down, flatten the potato on your palm and add your meat to the middle of your palm. And begin to use the potato to cover the filling completely.
• Once your ball is formed, check for any holes and cover with more potato if needed. Then, cover the ball in your egg batter and then coat in your bread crumbs.
• Gently place your coated ball in the hot oil and fry. Repeat steps until you are done with all your potato and filling.