Beef-Stuffed Potato Balls
Crispy, golden-brown potato balls stuffed with a flavorful seasoned beef filling blend soft, creamy potatoes with a savory center. Also known as papas rellenas they are perfect for a satisfying meal or appetizer and deliciously satisfying with every bite. For more flavorful bites, follow Brandon on Instagram at @brandongouveia
Tasty Team
Total Time
2 hr 10 min
2 hr 10 min
Prep Time
30 minutes
30 min
Cook Time
40 minutes
40 min
Total Time
2 hr 10 min
2 hr 10 min
Prep Time
30 minutes
30 min
Cook Time
40 minutes
40 min
Ingredients
for 12 servings
- 6 russet potatoes, peeled
- 4 tablespoons unsalted butter
- ¼ cup heavy cream
- 2 teaspoons salt, divided
- 1 tablespoon extra-virgin olive oil
- ½ onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 4 tablespoons tomato paste
- 1 lb ground beef
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1.5 teaspoons ground cumin
- ¼ teaspoon ground coriander
- ½ tablespoon dried oregano
- 3 tablespoons worcestershire sauce
- 1.5 tablespoons white vinegar
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 2 qt vegetable oil, for frying
Preparation
- Cut the potatoes into chunks and add to a large pot of salted water. Boil over medium-high heat, then cover, reduce to low, and simmer until tender, about 15-20 minutes.
- Drain and season with butter, cream, and 1 teaspoon of salt. Mash until smooth. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until softened, about 5 minutes. Stir in the tomato paste.
- Add the beef, 1 teaspoon of salt, pepper, paprika, cumin, coriander, and oregano. Mix well, breaking up into crumbles.
- Add the Worcestershire sauce and vinegar, and cook until no longer pink, about 8-10 minutes.
- To shape, spoon a ¼-cup scoop of potatoes into your hand and indent to create a pocket in the middle. Fill the pocket with 1½ teaspoons of beef. Push up the sides of the potato ball to enclose the filling, sealing at the top. If needed, add more potato to cover the beef. Roll the potato in your hands to form a sealed ball. Repeat until all the potato and filling are used, making 12 balls.
- Add beaten eggs to a medium bowl. Place flour in one bowl and panko in another.
- Roll a ball in flour, shake off excess, dip in beaten egg, let excess drip off, then coat in panko. Repeat for all balls. Place on a large plate and refrigerate for 1 hour.
- Add oil to a deep fryer or large pot. Heat to 350˚F (180˚C).
- Fry in batches until golden brown, about 3 minutes per batch.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
