Outstanding soup for a chilly Sunday dinner. In a single dish, you have a whole dinner. Baby spinach that has wilted and feta cheese are used to top the soup.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
- You can season the ground beef however you like.
- The other cooking method is to deep-fry the papas rellenas at 375 degrees F (190 degrees C) until golden brown. They cook best deep-fried when they are frozen.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 560 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Reminds me of Scotch eggs…
This will be a long review, but I think it’ll be helpful if you decide to make this, so please bear with me. First, don’t be fooled because this recipe requires more than 20 minutes prep time, and there’s definitely a learning curve in stuffing the potato balls. The potato mixture was very sticky, almost impossible to get off my hands and roll into a ball. I used the gold potatoes I had on hand and, admittedly, they were in a need-to-use state, so that may have contributed to the stickiness. I found keeping my hands wet really helped in rolling. I measured each potato ball, used a tablespoon for the filling (which tastes like Picadillo) and ended up using only half of the meat. Not a huge deal this time because I’ll use it for tacos or taco bowls this week. In the future, I’ll only use 8 oz ground beef and scale the other ingredients accordingly. I refrigerated the stuffed potato balls for about 30 minutes which made breading them easy and then moved all of them to the freezer. I rarely deep fry anything, but the recipe submitter said they cook best deep fried, so that’s what I did. I ended up with 12 good-sized stuffed potato balls, and I deep fried all of them, moving the leftovers back to the freezer after dinner to be warmed up for another meal. One important note. I deep fried one potato ball directly from the freezer and ended up with an overly browned potato with a cold center. I left the rest that came out from the freezer sit at room temp for about 15-20 minutes, and that worked well. You may want to choose a day when time is not at a premium, because this is a fairly time-consuming recipe, and there’s a big cleanup as well. On the positive side, they were delicious (gotta serve with hot sauce) and measure up to what I’ve had at Cuban restaurants in my area. Thanks for sharing your recipe.