Best 2 Stuffed Potato Balls Recipes

Are you looking for a delicious and easy-to-make snack or appetizer? Stuffed potato balls are a great option! They are made with mashed potatoes, cheese, and your favorite fillings, then coated in breadcrumbs and fried until golden brown. With their crispy outer layer and creamy, cheesy interior, they are sure to be a hit at your next party or gathering. In this article, we've gathered some of the best recipes for stuffed potato balls, so you can find the perfect one to suit your taste. From classic recipes to more adventurous options, we've got you covered. So let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

STUFFED POTATO BALLS

Stuffed Potato Balls image

Number Of Ingredients 22

Ingredients

2 pounds potatoes, peeled and quartered
2 quarts water
1 1/2 tablespoons salt
2 ounces butter
1 egg, slightly beaten
1/2 teaspoon salt
1 tablespoon cornstarch
1/4 of recipe for Basic Meat Filling
cornstarch (to coat balls)
vegetable oil for frying
BASIC MEAT FILLING
1 ounce salt pork
2 ounces lean cured ham (washed and diced)
1 tablespoon vegetable oil
1 green pepper, seeded and chopped
3 sweet red chili peppers
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon oregano whole dried
1 teaspoon salt
1/4 teaspoon vinegar
1 pound lean ground beef or pork

Steps:

Place water, potatoes and salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are fork tender. Drain and immediately mash or put through a potato ricer. Add butter, egg, salt and cornstarch and mix well.Cool to room temperature.Divide mixture in 12 parts. Cover palm of hand with the cornstarch and spread over hand one part of the mixture. Spoon the center with part of the filling and bring mixture over to cover filling. Coat lightly with cornstarch and proceed with remaining mixture until 12 balls are ready. Deep fry in fat, heated to 375°F, until golden brown. Remove and drain on absorbent paper. Note: Potato balls can also be filled with shredded cheese.MEAT FILLING CONTINUED-6 olives, stuffed with pimientos1 teaspoon capers1/4 cup tomato sauce (see note)2 tablespoons seeded raisins (optional)6 dry prunes, pitted and chopped (optional)2 hard-cooked eggs, chopped (optional)2 cans pimientos, chopped(optional)In a caldron or heavy kettle, brown rapidly salt pork and ham. Reduce heat to low. Add lard or vegetable oil, green pepper, chili peppers, onion and garlic and sauté for 10 minutes, stirring occasionally.Add oregano, salt, vinegar and ground beef or pork and mix. Stir over high heat until meat loses its red color. Turn heat to low. Add olive, capers, tomato sauce and any optional ingredients of your choice. Mix, cover and cook 30 minutes for beef or 1 hour for pork.Note: Amount of tomato sauce varies according to use given to filling. (For fritters and turnovers, it should be quite dry)

Nutrition Facts : Nutritional Facts Serves

Tips:

Choose the right potatoes: Use starchy potatoes like Russet or Idaho potatoes, as they hold their shape well and become fluffy when mashed.
Cook the potatoes properly: Boil the potatoes until they are tender but not mushy. Overcooked potatoes will make the balls too soft and difficult to handle.
Mash the potatoes smoothly: Use a potato ricer or a food mill to get a smooth and lump-free mashed potato mixture. Lumpy potatoes will make the balls uneven and less appealing.
Season the mashed potatoes well: Add salt, pepper, and other seasonings to taste. You can also add herbs like parsley, chives, or dill for extra flavor.
Use a variety of fillings: The possibilities for fillings are endless. You can use cheese, bacon, vegetables, meat, or seafood. Get creative and experiment with different combinations.
Chill the potato balls before frying: This will help them hold their shape better during frying. You can chill them for at least 30 minutes or up to overnight.
Fry the potato balls in hot oil: Use a deep fryer or a large saucepan filled with oil. The oil should be hot enough to sizzle when you drop the potato balls in.
Drain the potato balls on paper towels: This will help remove excess oil and make them less greasy.

Conclusion:

Stuffed potato balls are a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. With a crispy outer shell and a flavorful filling, these potato balls are sure to be a hit at your next party or gathering. So, grab your ingredients and start cooking!