Recipe Details
Ingredients
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1poundground beef
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1largeonion, chopped
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3clovesgarlic, minced
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1(6 ounce) cantomato sauce
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¼cupdry white wine
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½cupchopped pimento-stuffed olives
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salt and ground black pepper to taste
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2poundspotatoes, peeled and quartered
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4largeeggs
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1cupdry bread crumbs
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1cupvegetable oil, or as needed
Cooking Directions
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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.
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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.
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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.
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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.
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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.
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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).
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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.
Cook’s Notes:
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.
Editor’s Note:
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
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories356 | |
% Daily Value * | |
Total Fat 16g |
21% |
Saturated Fat 5g |
25% |
Cholesterol 128mg |
43% |
Sodium 560mg |
24% |
Total Carbohydrate 33g |
12% |
Dietary Fiber 4g |
14% |
Total Sugars 3g |
|
Protein 17g |
35% |
Vitamin C 28mg |
31% |
Calcium 70mg |
5% |
Iron 3mg |
19% |
Potassium 702mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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