Why You’ll Love This Recipe
- Flavorful: The beef picadillo filling is rich with spices, olives, and a smoky kick.
- Crispy on the Outside, Soft on the Inside: A perfect balance of textures with a crispy, golden exterior and soft mashed potato interior.
- Versatile: Great as a snack, appetizer, or part of a meal.
- Make-Ahead: You can prepare the papas rellenas up to the breading stage and freeze them for later frying.
Ingredients
For the Mashed Potatoes:
- 4 large potatoes (about 2 pounds)
- 4 tablespoons unsalted butter
- 2 egg yolks (reserve the whites)
- 1/4 cup whole milk (add gradually)
- Salt and pepper to taste
For the Breading:
- 1/4 cup all-purpose flour
- 1 cup bread crumbs
- 1 egg (beaten)
- 2 egg whites
For the Picadillo Filling:
- 1 pound ground beef
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Pinch of cayenne pepper
- 10 Spanish olives (finely chopped)
- 2 tablespoons olive juice
- Salt and pepper to taste
- Oil for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Mashed Potatoes:
- Cook the Potatoes: Boil the potatoes in salted water until tender. Drain and mash them. Mix in butter, milk, and season with salt and pepper. Stir in beaten egg yolks. Let the potatoes cool or refrigerate them.
For the Picadillo Filling:
- Cook the Filling: Heat olive oil in a pan. Sauté onions and garlic until translucent. Add ground beef, paprika, cumin, cayenne, salt, and pepper. Cook until the beef is browned. Stir in chopped olives and olive juice, then adjust the seasoning.
For the Breading:
- Prepare the Breading: Combine flour and breadcrumbs in a shallow bowl. In another bowl, beat the eggs and egg whites.
Assembling the Papas Rellenas:
- Shape the Potato Balls: Take about 1/4 cup of cold mashed potatoes and form a ball. Flatten it and make an indentation in the center. Add 1 tablespoon of picadillo filling and seal the potato around the filling to form a ball.
- Coat the Balls: Roll each ball in the egg mixture and then coat with breadcrumbs. Place on a baking sheet and chill for 2-4 hours.
Frying the Papas Rellenas:
- Fry the Balls: Heat oil in a deep frying pan or deep fryer. Fry the balls in batches for 2-3 minutes or until golden brown on all sides. Transfer to a paper towel-lined sheet.
Serve:
- Serve Warm: Serve the papas rellenas hot, and enjoy them as a delicious snack or meal.
Servings and Timing
- Servings: 24 balls
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chill Time: 2-4 hours
- Total Time: 4-5 hours
Variations
- Vegetarian: Use a plant-based protein like lentils or soy crumbles for the picadillo.
- Different Fillings: Add ingredients like raisins or capers for more variation in flavor.
- Spicy: Add more cayenne or chopped jalapeños for extra heat.
Storage/Reheating
- Freezing: Freeze the assembled papas rellenas before breading for later frying.
- Refrigeration: Store leftover papas rellenas in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for about 10 minutes to restore crispiness.
FAQs
Can I make these papas rellenas ahead of time?
Yes, you can prepare them up to the breading stage and freeze them for later.
What kind of potatoes should I use?
Starchy potatoes like Russets work best for mashing.
Can I bake papas rellenas instead of frying them?
While frying gives the papas rellenas a crispy texture, you can bake them at 400°F for about 20 minutes if you prefer a healthier version.
Can I make the picadillo with ground turkey?
Yes, ground turkey or chicken can be substituted for the ground beef.
How do I keep the papas rellenas from falling apart while frying?
Make sure the mashed potatoes are cold and firm, and chill the assembled balls for a few hours before frying.
Conclusion
Papas Rellenas are a delicious, comforting Cuban dish that combines crispy fried potatoes with a savory, flavorful picadillo filling. Whether served as an appetizer, snack, or main dish, these stuffed potato balls are sure to be a hit at your next gathering or meal. Enjoy the crunchy outside and the flavorful, juicy inside in every bite!
Papas Rellenas (Cuban Potato Meatballs)
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 4-5 hours
- Yield: 24 balls
- Category: Appetizer, Snack, Main Dish
- Method: Frying
- Cuisine: Cuban
- Diet: Gluten Free
Description
Papas Rellenas (Cuban Potato Meatballs) are a traditional Cuban dish featuring mashed potato balls stuffed with savory beef picadillo, breaded, and fried to crispy golden perfection. With a flavorful filling of ground beef, spices, and olives, these delicious treats make a perfect appetizer, snack, or main dish. Easy to make and customizable, they offer a satisfying combination of crispy outside and soft, flavorful inside.
Ingredients
For the Mashed Potatoes:
- 4 large potatoes (about 2 pounds)
- 4 tablespoons unsalted butter
- 2 egg yolks (reserve the whites)
- ¼ cup whole milk (add gradually)
- Salt and pepper to taste
For the Breading:
- ¼ cup all-purpose flour
- 1 cup bread crumbs
- 1 egg (beaten)
- 2 egg whites
For the Picadillo Filling:
- 1 pound ground beef
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Pinch of cayenne pepper
- 10 Spanish olives (finely chopped)
- 2 tablespoons olive juice
- Salt and pepper to taste
- Oil for frying
Instructions
- For the Mashed Potatoes:
- Boil the potatoes in salted water until tender. Drain and mash them. Mix in butter, milk, and season with salt and pepper. Stir in beaten egg yolks. Let the potatoes cool or refrigerate them.
- For the Picadillo Filling:
- Heat olive oil in a pan. Sauté onions and garlic until translucent. Add ground beef, paprika, cumin, cayenne, salt, and pepper. Cook until the beef is browned. Stir in chopped olives and olive juice, then adjust seasoning.
- For the Breading:
- Combine flour and breadcrumbs in a shallow bowl. In another bowl, beat the eggs and egg whites.
- Assembling the Papas Rellenas:
- Take about ¼ cup of cold mashed potatoes and form a ball. Flatten it and make an indentation in the center. Add 1 tablespoon of picadillo filling and seal the potato around the filling to form a ball.
- Coat the Balls:
- Roll each ball in the egg mixture and then coat with breadcrumbs. Place on a baking sheet and chill for 2-4 hours.
- Frying the Papas Rellenas:
- Heat oil in a deep frying pan or deep fryer. Fry the balls in batches for 2-3 minutes or until golden brown on all sides. Transfer to a paper towel-lined sheet.
- Serve:
- Serve the papas rellenas hot, and enjoy them as a delicious snack or meal.
Notes
- Vegetarian: Substitute lentils or soy crumbles for the picadillo filling for a plant-based version.
- Spicy: Add extra cayenne or chopped jalapeños for an added kick.
- Different Fillings: Experiment with raisins, capers, or even ground turkey instead of beef.
