Papas Rellenas {Cuban Potato Meatballs}
Papas Rellenas are a traditional Cuban snack, and once you try them you will understand why they show up at every celebration. They are fried mashed potato balls filled with seasoned ground beef and other fillings, crisp on the outside and soft and savory inside.
Serve them as an appetizer or a main dish. The recipe is easy to adjust to what your family likes, so no two batches are ever quite the same.
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What are Papas Rellenas?
Papas Rellenas are Cuban potato balls, the kind of food that disappears from the tray before anything else. If you have ever been to a Cuban party, you have probably seen them sitting next to croquettas, the ham filled potato balls that always seem to travel in pairs.
The mashed potato shell is only half the story. Inside, you will find picadillo, a filling of ground meat, tomatoes, and other ingredients that change from kitchen to kitchen and from region to region. Some families add green peppers.
Others reach for green olives with pimentos, tomato paste, wine, or tomato sauce. There is no single correct version, and that is exactly what makes this dish so welcoming to a home cook.
For my version, I add smoked paprika and a pinch of cayenne pepper to bring a gentle smokiness to the beef. It is a small change that makes the filling taste deeper, and it pairs beautifully with the mild, buttery potatoes around it.
You can serve papas rellenas as an appetizer with a dipping sauce, or as a main dish with rice and a simple salad.
They are also a wonderful way to use leftover mashed potatoes, which is how this recipe often starts in my kitchen after a holiday meal.
And because the shape is neat and easy to hold, they make a great hand held school lunch for kids and adults alike.
One more thing worth knowing before you start. These little balls are forgiving. If your first one looks a bit lumpy, it will still fry up golden and taste wonderful. The technique gets smoother with every ball you shape, and by the end of the tray you will feel like you have been making them for years.
How to Make Papas Rellenas
I first learned to shape potato croquettes in cooking school. Those were mashed potatoes with egg yolks, formed into little cylinders, breaded, and fried, and papas rellenas follow the same idea with a savory surprise in the middle.
The most important thing you can do is start with cold, firm mashed potatoes. Warm potatoes will not hold a hollow, and they will fall apart in your hands.
If you are using leftovers, warm them just slightly so they are workable, then mix in the beaten egg yolks. Or make the potatoes exactly as directed and refrigerate them until you are ready to assemble.
Take about 1/4 cup of the stiff, cold potatoes and roll it into a ball. Flatten the ball in your palm and press a hollow into the center.
Spoon about 1 tablespoon of picadillo into the indentation, then close the potatoes around the meat and roll it back into a smooth ball. Roll each ball in the egg mixture, then in the breading, and set it on a baking sheet.
Chill them for 2 to 4 hours. That rest matters. It keeps the coating in place and helps the balls hold together in hot oil.
Repeat with the rest of the potatoes and meat. Heat oil in a deep fat fryer or a deep frying pan. I use a deep frying pan with about 1 1/2 inches of oil, which is plenty for this size of ball.
When the oil is hot, carefully place 2 or 3 balls in the pan. Using a slotted spoon, turn them until they are golden brown on all sides, about 2 to 3 minutes.
Transfer them to a clean baking sheet lined with paper towels and keep them warm in the oven until all of them are fried.
Working in small batches is the secret to a crisp crust. Crowding the pan drops the oil temperature, and you end up with pale papas instead of deeply golden ones. Give each batch the room it needs and you will be rewarded with that shattering crust everyone reaches for first.
The potatoes themselves can be made a day ahead, and the shaped, breaded papas rellenas can also be assembled in advance and kept in the refrigerator. That makes them a very friendly recipe for a party, because the messy part is done long before your guests arrive.
Can You Freeze Papas Rellenas?
Yes, and it is one of the reasons I always make a double batch. My preferred method is to prepare them up to the breading stage, wrap them well, and freeze them before frying.
They taste freshest when they thaw in the refrigerator and then go into hot oil. You can also freeze them after cooking, but I only do that when there are leftovers, and there rarely are.
Ingredients
This recipe comes together in three parts: the mashed potatoes, the picadillo, and the breading. You will also need oil for frying.
For the mashed potatoes
- 4 large potatoes, about 2 pounds, or about 4 cups if already prepared
- 4 tablespoons unsalted butter
- 2 egg yolks, lightly beaten, with the whites reserved
- 1/4 cup whole milk, added slowly because you might not use it all
- 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
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika, or more to taste
- 1/2 teaspoon cumin, or more to taste
- 1 pinch cayenne pepper
- 10 Spanish olives, finely chopped
- 2 tablespoons juice from the olives
- Kosher salt and pepper to taste
- Oil for frying
Instructions
Make the mashed potatoes. Boil the potatoes in salted water until fork tender, then drain them well. Mash the potatoes into a large bowl. Add the butter and milk and mix.
Season to taste with salt and pepper. The potatoes should be fairly stiff so they can hold their shape. Stir in the beaten yolks.
Cool or refrigerate the potatoes. They should be stiffer than regular mashed potatoes, and they can be made a day before.
Make the picadillo. Heat the olive oil in a large sauté pan over medium heat. Add the onions and cook a few minutes until translucent. Next, add the garlic, continuing to stir until the garlic is fragrant, about 1 minute.
Add the ground beef, stirring to break up the meat. Add the paprika, cumin, cayenne, salt, and pepper. Cook until the beef is brown throughout.
Add the chopped olives and the olive juice. Stir and adjust the seasoning to taste, adding more if necessary.
Set up the breading. Mix 1/4 cup all purpose flour and 1 cup bread crumbs in a shallow bowl. Beat the 2 egg whites and 1 egg and place in a bowl.
Assemble the papas rellenas. Using about 1/4 cup of stiff, cold mashed potatoes, form into a ball. Flatten the ball and make a hollow. Put about 1 tablespoon of picadillo inside the indentation.
Enclose the meat in the potatoes, forming a ball, and place it on a baking sheet. Repeat with the remaining potatoes and meat. Roll each ball in the egg mixture, then in the breading.
Place them on the baking sheet and chill for 2 to 4 hours.
Fry the papas rellenas. Heat oil in a deep fat fryer or a deep frying pan. I used a deep frying pan with about 1 1/2 inches of oil.
When the oil is hot, carefully place 2 or 3 balls in the pan, using a slotted spoon, and turn them until they are golden brown on all sides, 2 to 3 minutes. Transfer them to a clean baking sheet lined with paper towels.
Hold them in a warm oven until all the papas are fried. The recipe makes approximately 2 dozen, depending on the size.
Keep the potatoes cold and firm while you work. If the mixture starts to soften, slide the bowl back into the refrigerator for ten minutes before you continue shaping.
If you want to get ahead, shape and bread the whole batch, chill it, and fry only what you plan to serve. The rest can wait in the refrigerator or go into the freezer for another day.
Recipe details
Prep time is 30 minutes, cook time is 20 minutes, and the recipe makes 24 servings, which works out to about 2 dozen papas rellenas depending on the size you shape.
| Detail | Value |
|---|---|
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Servings | 24 |
| Yield | About 2 dozen |
| Primary method | Stovetop frying |
Nutrition per serving, from the source recipe:
| Nutrient | Amount |
|---|---|
| Calories | 160 |
| Carbohydrates | 16 g |
| Protein | 6 g |
| Fat | 8 g |
| Saturated fat | 3 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 84 mg |
| Cholesterol | 42 mg |
FAQs
What are papas rellenas?
Papas rellenas are a traditional Cuban snack made from fried mashed potato balls stuffed with a savory seasoned ground beef filling called picadillo. The potato shell is crisp and golden on the outside while the filling is moist and flavorful, often including olives for a briny kick. They are a popular party food and street snack in Cuban communities.
How do you keep papas rellenas from falling apart when frying?
To keep papas rellenas from falling apart, make sure the mashed potatoes are stiff and thoroughly chilled before assembling. After breading, chill the formed balls for 2 to 4 hours to firm them up. Fry in oil heated to 350°F to 375°F, and cook only 2 or 3 at a time to maintain the oil temperature.
What is the best potato for papas rellenas?
Starchy potatoes like russets or Yukon Golds are the best choice for papas rellenas because they mash into a firm, non-gummy texture that holds its shape well. The potatoes should be boiled until fork tender, then mashed with butter, milk, and egg yolks until stiff enough to form into balls.
Can you freeze papas rellenas before frying?
Yes, you can freeze papas rellenas before frying. After breading the balls, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to cook, thaw them in the refrigerator before frying. This method helps maintain their shape and ensures a crispy exterior.
Papas Rellenas
Papas Rellenas {Cuban Potato Meatballs} Papas Rellenas are a traditional Cuban snack, and once you try them you will understand why they show up at every celebration. They are fried mashed potato balls filled with seasoned ground beef and other fillings, crisp on the outside and soft and savory inside.
- Total Time: 0 min
- Yield: 2 dozen 1x
Ingredients
Mashed Potatoes
4 large potatoes
4 Tablespoons unsalted butter
2 egg yolks, lightly beaten
1/4 cup whole milk
Salt and pepper
Breading
1/4 cup all-purpose flour
1 cup bread crumbs
1 egg, beaten
2 egg whites
Picadillo
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
1 pinch cayenne pepper
10 Spanish olives, finely chopped
2 Tablespoons juice from olives
kosher salt and pepper
oil, for frying
Instructions
Mashed Potatoes
1-Boil potatoes in salted water until fork: Boil potatoes in salted water until fork tender, then drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Potatoes should be fairly stiff so they can hold their shape
2-Stir in beaten yolks: Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes. They can be made a day before.
Picadillo
3-Heat olive oil in large sauté pan: Heat olive oil in large sauté pan over medium heat. Add onions and cook a few minutes until translucent. Next, add garlic, continuing to stir until garlic is fragrant, about 1 minute.
4-Add ground beef stirring to break up: Add ground beef stirring to break up meat.
5-Add paprika, cumin, cayenne, salt and pepper: Add paprika, cumin, cayenne, salt and pepper. Cook until beef is brown throughout. Add chopped olives and juice. Stir and adjust seasoning to taste, adding more if necessary.
Breading
6-Mix 1/4 cup all purpose flour and: Mix 1/4 cup all purpose flour and 1 cup bread crumbs in a shallow bowl.
7-Beat the 2 egg whites and 1: Beat the 2 egg whites and 1 egg and place in a bowl.
Assembling the Papas Rellenas
8-Using about 1/4 cup stiff, cold mashed: Using about 1/4 cup stiff, cold mashed potatoes, form into a ball.
9-Flatten ball and make a hollow: Flatten ball and make a hollow.
10-Put about 1 tablespoon picadillo inside indentation: Put about 1 tablespoon picadillo inside indentation.
11-Enclose meat in potatoes, forming into a: Enclose meat in potatoes, forming into a ball. Place on baking sheet.
12-Repeat with remaining potatoes and meat: Repeat with remaining potatoes and meat.
13-Roll each ball in egg mixture then: Roll each ball in egg mixture then in breading. Place on baking sheet. Chill 2 to 4 hours.
14-Heat oil in a deep-fat fryer or: Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1 1/2 inches of oil. When oil is hot, carefully place 2 or 3 balls in pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to clean baking sheet lined with paper towels.
15-Hold in warm oven until all papas: Hold in warm oven until all papas are fried. Makes approximately 2 dozen, depending on the size.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 30 min
- Cook Time: 20 min
- Method: stovetop
Nutrition
- Calories: 160
- Sugar: 1
- Sodium: 84
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 16
- Fiber: 2
- Protein: 6
- Cholesterol: 42
