Cuban Picadillo Stuffed Potato Balls
Cuban Picadillo Stuffed Potato Balls, or Papas Rellenas, perfectly blend the comforting flavors of mashed potatoes with a savory, spiced beef filling. These crispy delights are coated in a perfectly seasoned breadcrumb crust and deep-fried to golden perfection, making for a mouthwatering appetizer or snack. The combination of creamy, smooth potatoes with the rich, hearty picadillo creates an irresistible treat that is packed with flavor. Once you bite into the crisp shell, the tender mashed potatoes give way to the zesty filling, offering a delightful contrast in textures and tastes. While crafting these delicious bites requires some effort and time, the end result is well worth it. Enjoy them as a party appetizer, game day snack, or a unique addition to your family dinner menu. You won't be able to resist going back for seconds!
N/A
Servings
160
Calories
16
Ingredients
Ingredients
russet potatoes
4 large (peeled and cubed)
milk
2 tablespoons
ground beef
1/2 lb
onion
1 (peeled and diced)
garlic cloves
3 (minced)
tomato sauce
1 (8 ounce) can
white wine
1/4 cup
stuffed olives with pimientos
5 ounces (chopped small or minced)
ground cumin
2 teaspoons
paprika
1/2 teaspoon
salt
to taste
pepper
to taste
breadcrumbs
2 cups
flour
1/4 cup
eggs
2 (beaten (or more as needed))
vegetable oil
for frying
Instructions
1
Begin by peeling and cubing the russet potatoes. Place them in a large pot of salted boiling water and cook until fork-tender, about 10 to 15 minutes. Drain the potatoes and return them to the pot, off the heat. Mash the potatoes until smooth and allow them to cool to a manageable temperature.
2
While the potatoes cool, prepare the picadillo filling. In a large skillet over medium-high heat, cook the ground beef and diced onion until the meat is nicely browned. Add minced garlic and sauté until fragrant, about 30 seconds. Drain any excess grease.
3
To the skillet, stir in the tomato sauce and white wine. Reduce the heat to medium and let the mixture simmer for about 10 minutes. Then, incorporate the chopped olives and season with ground cumin, paprika, and salt and pepper to taste. Cook for an additional 3 minutes and remove from heat. Optionally, you can pulse this mixture in a food processor for a finer texture.
4
Once the mashed potatoes are cool, measure out 1/4 cup portions. Flatten each portion into a small patty and create a dimple in the center. Spoon 1 to 2 tablespoons of the picadillo filling into each dimple, then carefully fold the edges over and reshape into a ball, ensuring the filling is covered.
5
Prepare for frying by mixing the breadcrumbs and flour in a small bowl. Dredge the potato balls first in the beaten eggs, ensuring they’re evenly coated, then roll them in the breadcrumb mixture. For added crunch, repeat this step. Place the coated balls on a lined baking sheet and refrigerate for 2 to 4 hours to firm up.
6
In a frying pan, pour enough vegetable oil to cover half the height of the potato balls. Heat the oil to 375°F (190°C). Gently place the stuffed potato balls into the hot oil, frying in batches. Cook for 2 to 3 minutes on each side until golden brown. Once done, drain them on a plate lined with paper towels and serve hot.
Nutrition Information
9.6g
Fat
16.3g
Carbs
5.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cuban Picadillo Stuffed Potato Balls?
Also known as Papas Rellenas, they are crispy, golden-fried snacks consisting of mashed potatoes filled with a savory, spiced beef mixture called picadillo.
What type of potatoes are best for this recipe?
Russet potatoes are recommended for their texture, which becomes creamy and smooth when mashed.
How should the potatoes be prepared?
The potatoes should be peeled, cubed, and boiled in salted water for 10 to 15 minutes until fork-tender before being mashed.
What is the main protein used in the filling?
The filling uses 1/2 pound of ground beef, which is browned with diced onions and garlic.
What aromatics are used in the beef filling?
The beef is seasoned with onion, minced garlic, ground cumin, and paprika.
What liquid ingredients are added to the picadillo?
An 8-ounce can of tomato sauce and 1/4 cup of white wine are added to create a rich sauce for the meat.
How long should the beef mixture simmer?
The meat mixture should simmer for about 10 minutes after adding the tomato sauce and wine.
What kind of olives are used in the filling?
The recipe calls for 5 ounces of stuffed olives with pimientos, which should be chopped small or minced.
How can I achieve a finer texture for the filling?
You can optionally pulse the cooked picadillo mixture in a food processor for a finer, more uniform texture.
What is the suggested portion size for the potato shell?
Each potato ball starts with a 1/4 cup portion of mashed potatoes.
How much beef filling goes into each potato ball?
Spoon approximately 1 to 2 tablespoons of the picadillo filling into the center of the potato patty.
What is the coating for the potato balls?
The balls are dredged in beaten eggs and then rolled in a mixture of breadcrumbs and flour.
How do I make the crust extra crunchy?
For added crunch, you can repeat the dredging process by dipping the balls in egg and breadcrumbs a second time.
Why do the potato balls need to be refrigerated before frying?
Refrigerating the coated balls for 2 to 4 hours helps them firm up so they hold their shape during the frying process.
What type of oil should be used for frying?
Vegetable oil is recommended for frying these potato balls.
What is the ideal oil temperature for frying?
The oil should be heated to 375 degrees Fahrenheit (190 degrees Celsius) before adding the potato balls.
How much oil should be in the frying pan?
Use enough vegetable oil to cover about half the height of the potato balls.
How long do the potato balls take to fry?
They should be fried for 2 to 3 minutes on each side until they are golden brown.
How many calories are in one serving?
Each serving contains approximately 160 calories.
What is the fat content per serving?
There are 9.6 grams of fat in each serving.
How many carbohydrates are in this dish?
Each serving contains 16.3 grams of carbohydrates.
What is the protein content?
Each serving provides 5.8 grams of protein.
How many ingredients are in this recipe?
There are 16 total ingredients including the potatoes, beef, spices, and coating materials.
Is milk used in the recipe?
Yes, 2 tablespoons of milk are included, typically mixed into the mashed potatoes.
Are these potato balls served hot or cold?
They should be served hot immediately after frying and draining.
What is the best way to drain the oil after frying?
Place the fried potato balls on a plate lined with paper towels to soak up excess grease.
Can these be served as an appetizer?
Yes, they make an excellent appetizer, party snack, or a unique addition to a family dinner.
What is the texture of the finished dish?
They have a crisp outer shell with a creamy potato layer and a zesty, hearty meat center.
What spices are used for seasoning?
The primary spices used are ground cumin and paprika, along with salt and pepper to taste.
How many eggs are needed for the breading?
The recipe calls for 2 beaten eggs, but you may need more depending on the number of balls being coated.