2-1/2 pounds potatoes (about 8 medium), peeled and cut into wedges
1 pound lean ground beef (90% lean)
1 small green pepper, finely chopped
1 small onion, finely chopped
1/2 cup tomato sauce
1/2 cup sliced green olives with pimientos
1/2 cup raisins
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1/2 teaspoon paprika
1 teaspoon garlic powder
2 eggs, lightly beaten
1 cup seasoned bread crumbs
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes.
Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through.
Drain potatoes; mash with garlic powder and remaining 1 teaspoon salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat.
Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in eggs, then roll in bread crumbs. Preheat air fryer to 400°. In batches, place in single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 14-16 minutes.