Ingredients for Stuffed Potato Balls Papas Rellenas
- 2 lbs potatoes, mashed
- 2 large eggs
- 3 tsp cornstarch
- 2 tbsp olive oil
- 1 lb ground beef
- Sofrito Sauce
- 1/2 cup tomato sauce
- Dried Oregano
- 1 tsp salt
- Vegetable oil for frying
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How to Make Stuffed Potato Balls Papas Rellenas
- Boil 2 lbs potatoes until tender. Drain and mash thoroughly.
- In a large bowl, combine the mashed potatoes, 2 large eggs, 4 tbsp butter, and 2 tsp cornstarch. Mix well.
- Set aside to cool completely.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add 1 lb ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Stir in 1/2 cup sofrito, 1/2 cup tomato sauce, 1 tsp dried oregano, and 1 tsp salt.
- Reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Remove from heat and let cool completely.
- In the palm of your hand, flatten a spoonful of the potato mixture.
- Create a well in the center and fill with a spoonful of the meat mixture.
- Seal the potato mixture around the filling, shaping into a ball.
- Lightly dust each ball with the remaining 1 tsp cornstarch.
- Repeat until all potato and meat mixtures are used.
- Heat about 2 inches of vegetable oil in a large pot to 350°F (175°C).
- Carefully add the potato balls to the hot oil, frying in batches to avoid overcrowding.
- Fry until golden brown and cooked through (about 3-4 minutes per batch).
- Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Serve immediately. Makes 12-16 potato balls.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
11g
Fat
30g
Carbs
9g
