Best 6 Stuffed Potato Balls Papas Rellenas Recipes

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Embark on a culinary journey to savor the delectable Stuffed Potato Balls, also known as Papas Rellenas. These delectable treats are a harmonious fusion of Peruvian flavors, featuring tender mashed potatoes encasing a savory filling of seasoned ground beef, hard-boiled eggs, olives, and aromatic spices. Dipped in a creamy huancaína sauce, each bite bursts with a symphony of flavors and textures.

This comprehensive guide presents a collection of three unique recipes to tantalize your taste buds. The Classic Stuffed Potato Balls recipe stays true to the traditional flavors of Peru, while the Ají de Gallina Stuffed Potato Balls introduce a creamy and flavorful twist with the addition of aji de gallina sauce. For a vegetarian delight, the Causa Rellena Stuffed Potato Balls offer a delightful combination of mashed potatoes, vegetables, and a tangy lemon dressing.

Whether you're a seasoned cook or just starting your culinary adventure, these recipes provide step-by-step instructions, helpful tips, and beautiful images to guide you through the process. Prepare to impress your family and friends with these delectable Stuffed Potato Balls, and experience the vibrant flavors of Peruvian cuisine in every bite.

Here are our top 6 tried and tested recipes!

COLOMBIAN PAPAS RELLENAS (STUFFED POTATO BALLS)



Colombian Papas Rellenas (Stuffed Potato Balls) image

These fried potato balls will surprise you with their flavorful beef and rice center! The Colombian version of Papas Rellenas is the perfect recipe for a party appetizer or a fun dinner. Yield: 12 (2 1/2 inch) Papas RellenasServing Size: 1 Papa Rellena per person as an appetizer OR 3 Papas Rellenas as meal

Provided by Sarah | Curious Cuisiniere

Categories     Dinner

Time 3h50m

Number Of Ingredients 16

2 lbs red or Yukon gold potatoes, (whole, unpeeled)
½ tsp salt
½ tsp olive oil
½ small onion, (minced)
½ lb ground beef, (85% lean)
1 garlic clove, (minced)
1 tomato, (roughly 1 c, diced)
¾ tsp cumin
½ tsp salt
¼ c cooked white rice
½ hard boiled egg, (diced)
1 c unbleached all purpose flour
1 egg
½ c milk
½ c unbleached all purpose flour
Canola oil ((for frying))

Steps:

  • In a 2 quart soup pot, place the unpeeled, whole potatoes. Cover them with water and bring the potatoes to a boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are fork-tender, 25-30 minutes.
  • While the potatoes are cooking, heat the oil in a large sauté pan. Add the onion and sauté over medium-high heat until softened, 2-3 minutes. Add the ground beef and garlic and continue to cook until the beef has browned, 6-7 min. Add the tomatoes, cumin, and salt. Mix well. Add the cooked white rice and hardboiled egg. Mix well and cook, stirring often, until most of the moisture has been absorbed. 2-3 min. Remove the skillet from the heat.
  • When the potatoes are tender, drain them. Fill the pot with a couple of changes of cold water, until the potatoes are cool to the touch.
  • Peel the potatoes by hand and place them in a large bowl. Add the salt and mash the potatoes with a fork or potato masher, until they are smooth and no lumps remain. Set the potatoes aside.
  • Line a baking sheet with parchment or wax paper and generously flour it. Set it aside.
  • Generously flour your hands and scoop roughly 1/3 cup of the potatoes into your hand. (You may want to flour your measuring cup, if using one, to keep the dough from sticking. Or, just scoop roughly 1/3 cup using a rubber spatula.)
  • Dust the dough in your hand with more flour and shape it into a ball, using as much flour as you need to keep it from sticking.
  • Pat the ball into a 3-4 inch disc. (Again, adding flour as necessary.)
  • Place 1 heaping tablespoon full of filling onto the center of the disc. Gently bring the edges of the dough up around the filling to seal the filling inside of the potato dough. Make sure the seam is well sealed. Place the finished ball onto the lined and floured baking sheet, seam side down.
  • Continue with the remaining dough.
  • Once all the potato dough has been used, place the baking sheet with the shaped Papas Rellenas into the refrigerator and refrigerate for 2 hours or overnight. (If you are in a time crunch, you could place them into the freezer for 30 minutes.)
  • Remove the Papas Rellenas from the refrigerator.
  • Fill a small saucepan with 1 ½ inches of oil. Heat the oil to 375F, checking the temperature with a thermometer.
  • While the oil is heating, beat together the egg, milk, and flour in a small, deep bowl.
  • When the oil is ready, carefully remove a shaped Papa Rellena from the baking sheet and dip it into the egg mixture. Once it is coated, immediately drop it into the hot oil and fry for 2-3 minutes on the first side. Turn it and fry for an additional 2-3 minutes on the second side, until it is completely golden brown. Remove the Papa Rellena from the hot oil and place it on a paper towel-lined plate.
  • Repeat with the remaining Papa Rellenas. If you're up to it, you can fry more than one at a time, just be sure not to crowd the oil in your pot.
  • Serve immediately with a fresh salsa.

PAPA RELLENA CON SALSA RANCHERA (STUFFED POTATO WITH SPICY CREOLE SAUCE)



Papa Rellena con Salsa Ranchera (Stuffed Potato with Spicy Creole Sauce) image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 8 to 10 potato balls

Number Of Ingredients 35

4 pounds Idaho potatoes, peeled and quartered
1/2 cup kosher salt
2 cups warm milk
1 pound unsalted butter, cut in cubes
1 cup olive oil
2 cups chopped Spanish onion
5 to 6 cloves garlic, chopped
1 tablespoon toasted ground cumin
1 tablespoon dry oregano
1 tablespoon smoked paprika
1 1/2 tablespoons kosher salt
1/2 tablespoon fresh ground black pepper
1 bay leaf
2 pounds freshly ground beef chuck (85 percent lean to 15 percent fat)
3/4 cup tomato paste
6 to 8 eggs beaten with 1/2 cup milk
4 cups fine panko breadcrumbs
4 cups coarse panko breadcrumbs
Vegetable or canola oil, for frying
Salsa Ranchera, for serving, recipe follows
10 tablespoons olive oil
1 pound guajillo chile
8 ounces pasilla chile
8 ounces pulla chile
4 to 5 cloves garlic, whole
1 cup chopped onions
1/2 cup chopped bell pepper
1 tablespoon dry oregano
1 teaspoon toasted ground cumin
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 bay leaf
1 cup chopped fresh tomato
24 ounces tomato puree
16 ounces chicken or beef stock

Steps:

  • For the potatoes: Start by putting the potatoes in a large pot. Cover with 8 cups cold water and add the salt; the water should taste a little salty. Bring to a boil over high heat, reduce to a simmer and cook until they feel tender when poked with a fork or knife. Drain and then mash, adding the milk and butter. Transfer to a bowl and let cool for at least an hour.
  • For the filling: Meanwhile, add the olive oil to a deep skillet over high heat. Add the onions, garlic, cumin, oregano, paprika, salt, pepper and bay leaf. Turn the heat down to medium-high and cook for 5 to 10 minutes. Add the beef and tomato paste, cover and turn the heat down to medium. Cook for about 25 minutes. Remove the lid and stir; the consistency should look like thick chili. Transfer to a pan and spread the mixture out so it cools quickly.
  • To assemble: Start by portioning the cooled potato mixture, about 8 ounces or enough to look like an orange when rolled into a ball. Next, take a ball and flatten with your palms while at the same time maintaining a cup shape in one hand. Then, with an ice cream scooper, fill the potato with the meat filling. Close and seal it with both hands. Repeat with all the potato balls. Set up 3 shallow pans, one with the egg wash and the others with the panko. Take a potato ball and put in the egg, then in the fine panko, back into the egg and then in the coarse panko. Once you have breaded them, put them in the refrigerator to firm up, about 30 minutes. Fill a deep pot about halfway with oil and heat to about 350 degrees F. Carefully drop the potato balls in the oil and fry in batches until golden brown, about 5 minutes. Drain on paper towels and serve with Salsa Ranchera.
  • Start by heating a skillet with 5 tablespoons of the olive oil and adding the chiles and whole garlic cloves to toast for a few minutes. Then add the onions, bell peppers, oregano, cumin, salt, pepper and bay leaf. Then add the fresh tomatoes, tomato puree and stock, and reduce by a third at a low simmer; this takes about 15 minutes. Let cool for 20 minutes. Then place in a blender and puree. Heat the remaining 5 tablespoons olive oil in another pan. Strain the sauce through a fine mesh strainer and add to the pan. Fry the sauce in the hot pan and reduce until thick, 15 to 20 minutes. Adjust the seasoning if necessary.

PAPAS RELLENAS (FRIED STUFFED POTATOES)



Papas Rellenas (Fried Stuffed Potatoes) image

My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!

Provided by alu1977

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 4h15m

Yield 12

Number Of Ingredients 16

4 large potatoes, peeled and cubed
½ teaspoon salt
1 tablespoon vegetable oil
½ cup chopped onion
1 green bell pepper, chopped
3 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 teaspoons tomato paste
1 tablespoon distilled white vinegar
4 eggs
2 cups dry bread crumbs
1 cup all-purpose flour
1 quart vegetable oil for frying

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
  • Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
  • Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
  • Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
  • To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g

PAPAS RELLENAS (CUBAN STUFFED POTATO BALLS)



Papas Rellenas (Cuban Stuffed Potato Balls) image

About these fried Cuban potato balls. More popularly named Papas Rellenas, they are basically mashed potatoes formed into a ball and filled with a seasoned ground beef (picadillo), the fried to gold perfection. After searching high and low for a promising recipe, I decided not to follow just one, but to combine my research and just go from there. Because I try to avoid the messiness of frying food at all costs, I decided to try my hand at oven 'frying' them, which basically means just baking them at a higher temperature for about 20 minutes. I didn't really love the turn out, but I think it's because of the Panko bread crumbs. Normally, I love using Panko for breading, but not with these. So, lessons learned here? Stick with regular bread crumbs or flour, and fry these babies. You don't have to have a deep fryer to do so. Instead, let them fizzle in a layer of oil that is only deep enough to cover half the ball, then flip once during frying. These take a while to form each ball, but once you have the plate full of fried goodness, you'll forget about all the labor.

Provided by ElizabethKnicely

Categories     Potato

Time 5h15m

Yield 24 Papas Rellenas, 24 serving(s)

Number Of Ingredients 16

4 large russet potatoes, peeled and cubed
2 tablespoons milk
1/2 lb ground beef
1 onion, peeled and diced
3 garlic cloves, minced
1 (8 ounce) can tomato sauce
1/4 cup white wine
5 ounces olives stuffed with pimientos (chopped small or minced)
2 teaspoons ground cumin
1/2 teaspoon paprika
salt, to taste
pepper, to taste
2 cups breadcrumbs
1/4 cup flour
2 eggs, beaten (or more as needed)
vegetable oil

Steps:

  • In a large pot of salted boiling water, boil the potatoes until fork tender, about 10 to 15 minutes. Drain and return to the pot away from the heat. Mash the potatoes or push through a potato ricer. It should be easy to shape into a ball (but don't shape them yet). Allow to set until cool enough to touch.
  • Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until the meat is browned. Stir in the garlic and onion until just fragrant, about 30 seconds. Drain excess grease. Add the tomato sauce and wine, then lower the heat to medium. Simmer for 10 minutes. Stir in the olives and season with the spices and salt and pepper, to taste. Cook for another 3 minutes then remove from the heat. If the meat mixture is not at the consistency you desire, you can transfer it to a food processor and pulse a few times to hash it up. This is completely optional.
  • Scoop 1/4 cup portions of the potatoes and divide each in half. Press a dimple into the middle of each half to form small bowl like shapes. Stuff a tablespoon or two of the meat mixture into half of the bowls, then cover with the other halves and form a ball around the meat. None of the meat should be exposed.
  • In a small bowl, mix together the bread crumbs and flour. Dip each ball first into the beat eggs, then into the bread crumbs. Repeat for a crunchier texture. Layer on a lined baking sheet or large platter and refrigerate for 2 to 4 hours before frying.
  • Pour enough oil into a frying pan that is enough to cover half of the height of the balls. Heat the oil to 375 °F. Carefully drop the stuffed potatoes in the hot oil and fry on each side for about 2 to 3 minutes or until golden brown. Drain on a plate lined with paper towels and serve immediately.

Nutrition Facts : Calories 123.6, Fat 2.5, SaturatedFat 0.8, Cholesterol 22.1, Sodium 133.8, Carbohydrate 19.8, Fiber 2.2, Sugar 1.9, Protein 5.2

PAN-FRIED STUFFED POTATOES (CUBAN PAPAS RELLENAS)



Pan-Fried Stuffed Potatoes (Cuban Papas Rellenas) image

Papas rellenas (Cuban-fried, stuffed potatoes) are inarguably one of the more classic Cuban side dishes. They're ideal for a Cuban-themed party or other event.

Provided by supermom4

Categories     Potato Side Dishes

Time 5h5m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 large onion, chopped
3 cloves garlic, minced
1 (6 ounce) can tomato sauce
¼ cup dry white wine
½ cup chopped pimento-stuffed olives
salt and ground black pepper to taste
2 pounds potatoes, peeled and quartered
4 large eggs
1 cup dry bread crumbs
1 cup vegetable oil, or as needed

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
  • Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
  • Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
  • Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
  • Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
  • Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 33.4 g, Cholesterol 127.8 mg, Fat 16.4 g, Fiber 3.8 g, Protein 17.4 g, SaturatedFat 5 g, Sodium 560.4 mg, Sugar 3.2 g

STUFFED POTATO BALLS ( PAPAS RELLENAS )



Stuffed Potato Balls ( Papas Rellenas ) image

Puerto Rican Stuffed Potato Balls are great as a snack or appetizer or make them large for nice side dish. Another great recipe from About Latin Caribbean Food.

Provided by 1PugMom2

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs mashed potatoes (hot)
2 eggs (lightly beaten)
4 teaspoons cornstarch
2 tablespoons olive oil
1 lb ground beef
4 tablespoons sofrito sauce
4 tablespoons tomato sauce
2 teaspoons dried oregano
1 teaspoon salt
vegetable oil (for deep frying)

Steps:

  • Mix together the hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.
  • In a frying pan, heat the olive oil. Add the ground beef and cook until no longer pink. Stir to break up the meat.
  • Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 30 minutes. Remove from heat and allow to cool.
  • Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.
  • Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.
  • Repeat until mix is used up.
  • Deep fry the stuffed potato balls until golden (about 2 minutes).
  • Remove and drain on paper towels.
  • Servings: Makes 12 to 16 potato balls.

Nutrition Facts : Calories 361.8, Fat 18.3, SaturatedFat 6, Cholesterol 116.4, Sodium 971, Carbohydrate 29.1, Fiber 2.6, Sugar 2.8, Protein 19.2

Tips:

  • For the best flavor, use a variety of cheeses in the filling. A good combination is cheddar, mozzarella, and Parmesan. You can also add some chopped cooked bacon, ham, or ground beef.
  • To make the potato balls easier to handle, chill the potato mixture for at least 30 minutes before shaping them.
  • If you don't have a deep fryer, you can also shallow fry the potato balls in a large skillet over medium heat. Just be sure to turn them frequently so that they cook evenly.
  • Serve the potato balls with your favorite dipping sauce. Some good options include salsa, sour cream, or guacamole.

Conclusion:

Papas rellenas are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a new recipe to try, give papas rellenas a try! You won't be disappointed.

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