Stuffed Potato Balls aka Papa Rellenas are a classic Cuban snack. They are crispy potato balls filled with a savory meat filling. This recipe comes very close to the legendary Portos' Bakery - a Cuban cafe that I visit all the time here in LA.
What are Papa Rellenas
Papa Rellena literally translates to stuffed potato. The potato balls are usually stuffed with spiced ground beef and shaped into round balls before getting a generous coating of bread crumbs. They are deep fried until golden and crispy. At Porto's people literally buy them by the dozen because they're a perfect appetizer!
Tips for the Best Cuban Potato Balls
- Don’t overstuff: Keep the filling portion small so that your potatoes don't fall apart.
- Chill before frying: Refrigerating the breaded balls helps them hold their shape while frying.
- Use Panko breadcrumbs: While before I used to use regular breadcrumbs, I find that the best crunch and crisp comes from a combination of panko mixed with regular breadcrumbs.
How to make Cuban Potato Balls (Papas Rellenas)
For the Mashed Potato Shell
- Potatoes: Use russet potatoes and boil them in salted water.
- Milk: Use sparingly just to make the potato mash smooth.
- Seasoning: Salt is plenty here.
For the Meat Filling
- Meat: Porto's uses beef but you can use chicken, turkey or even lamb mince; it's entirely up to you.
- Vegetables: garlic, onion, red and green bell pepper, jalapeno for some heat. I believe green olives are also added but I didn't have them on hand.
- Seasoning: cumin, cayenne, black pepper, salt and black pepper.
For Coating and Frying
- After forming into rounds, dredge the potato balls in all-purpose flour lightly, dip in beaten eggs, then coat generously in breadcrumbs. Chill for 30 minutes in the fridge before deep frying.
How to Serve Papas Rellenas
These Potato balls are actually saucy from the filling so you really don't need a dip. But you can practically serve this with an aioli, herby mayo, a yogurt based dip or heck, just serve this with some ranch!
Cuban Stuffed Potato Balls
Papa Rellenas are deep fried balls of fluffy mashed potato stuffed with a savory beef filling! This is a copycat recipe of Porto's Bakery's famous Potato Balls.
Ingredients
Beef Filling
- ½ onion finely chopped
- 2 garlic cloves finely chopped
- ½ red bell pepper finely chopped
- 1 green bell pepper finely chopped
- ½ lb ground beef
- ½ of a jalapeno pepper
- 1 ½ teaspoon ground cumin
- ¾ teaspoon cayenne pepper
- ½ teaspoon pepper
- 6 tablespoon tomato sauce
- 2 green olives chopped, optional
Potato Balls
- 5 potatoes salted, boiled and mashed
- 2 eggs beaten with a tablespoon of water
- ½ cup all purpose flour
- 1 cup bread crumbs
Instructions
- Boil potatoes in salted water until fork tender, Peel the skin and mash them well with a few tablespoon of milk at a time until very smooth and fluffy (it shouldn't be too sticky so be careful with the milk). Be sure to add enough salt to the mashed potato.
- In a saucepan, sautee onion and peppers for a few minutes until soft.
- Add the ground beef and stir until beef has brown.
- Add in the spices and stir for a minute.
- Next, pour in the tomato sauce and let simmer for five minutes. The meat filling won't have too much sauce because the liquid will make it difficult to stuff the potato balls.
- To make the potato balls, take about two ounces of mashed potatoes and flatten it in the palm of your hand in a disk
- Now take about a teaspoon of meat filling and place in the center of the flattened potato disk. Make sure you don't add too much filling because we need to wrap the filling inside the potato,
- Slowly take the edges of the potato and pull them over the filling and smooth it into a ball. If your filling is not covered, just take a little bit of mashed potato and glue it onto the filling.
- Now take each ball, dredge it in flour, dip it in egg and finally coat it generously in bread crumbs.
- Once all the balls are coated, chill in the fridge for at least an hour to ensure they don't fall apart while frying. (You can also prep them a day in advance up to this point).
- Once ready, deep fry them until golden brown.
- Drain on paper towel and enjoy! This makes 20 medium-sized potato balls.
Notes
Don't prod the potato balls too much during frying because they might crack open a bit. A few of mine did open just a little bit because I was impatient.
Be sure not to add too much milk to the mashed potato at once. While forming the balls, the mashed potatoes shouldn't be too sticky (watch how I made this in the video).
Jody Hamm
Hey there. I have a question about ingredients. The written recipe calls for garlic cloves but is not included in the video or at the bottom where it tells you how to put everything together and I watched the video and you said to add paprika but it is not shown in the ingredients so how much of that and do I actually use garlic cloves. Sorry just want them to be just like yours. LOL
Rookie With A Cookie
I'll update the recipe, but you only need 1-2 garlic cloves 🙂
Sonya rihan
Can these be made ahead and froze
Rookie With A Cookie
Hi Sonya, yes you can freeze these before or after breading. I would highly recommend that you let them thaw before frying (take them out a couple hours ahead of cook time).
Jess
I also had these at Porto’s in Burbank. So good!
Rookie With A Cookie
Yes! Heavily inspired by their genuis.
Ennie
Tried this recipe and now I use the filling for meal preps!
Beverly
I will be making these early in the day to take to a party in the evening. Can they later be warmed up in the oven and if so what temperature and how many minutes? I am trying not to loose the crispness. Thank you for your tips. 👍🏼
Viv Tyler
Thank you for this great recipe. Years ago I lived in Tampa, FL and really enjoyed the local Cuban food. These were available all over in bodegas and corner stores as fast finger food as well as in restaurants. Broken open with some Texas Pete's hot sauce splashed on top - comfort food heaven. I've recreated them on my own using Idahoan brand instant potatoes with less liquid for a firm mash, but for some reason they are just so much better straight out of the deep fryer wrapped in parchment paper 🙂 .
Lety
Ohhh great idea! How much do you reduce the liquid?
Beverly
If I am taking them to take to a party and by the time I get there they may be a little cold. Will they fall part if I warm them up in the microwave?
Rookie With A Cookie
They shouldn't. I would say to cover them with foil so they trap some of the heat but microwaving should be fine.
Beverly Smith
I will be making these for the Super Bowl in the next couple of weeks. Can I use panko flakes? The bread crumbs you used were they plain bread crumbs or were they the bread crumbs with added spices? I use to go to Porto’s in California until I moved to Texas. If these are the same as Porto’s then you will definitely be my GO TO GIRL! 😘💕 Thank you!!!
Rookie With A Cookie
Sorry for taking so long to response. Hope you tried them for Super Bowl. I used regular bread crumbs but panko should be fine too.
Karen
Just made…delish! I made extra meat and served a scoop of meat on top with some sour cream and a drizzle of taco sauce. ANYONE KNOW HOW MANY CARBS PR CALORIES IN THESE BALLS?
Carolann Pacific -Adam
Hi
Would you happen to know if I can use instant potatoes for this?! Tyia
Rookie With A Cookie
I wouldn't use instant potatoes for this because the consistency may be too soft.
Viv Tyler
Idahoan brand instant potatoes work well for this if you either reduce the amount of liquid or add extra flakes. You want a very firm mash that holds together well.
Melissa Curtis
I love this recipe, but wondering if it would work to change the meat to ground turkey, and bake the balls i stead of frying them? My husband has very high cholesterol and cannot eat red meat or fried foods, but this sounds so good, I’d love to try it somehow.
Rookie With A Cookie
The flavor may change a bit but turkey is perfect. Just make sure to spray some good oil prior to baking airfrying so it develops a nice crust,
Carolann Pacific -Adam
I think I love you 💘 for this recipe!! I absolutely love these !!! I moved far away from any place making them ( Publix) lol
THANK YOU ☺️☺️☺️
Lori Duo
These are not Authentucaly Cuban! They have Added A Mexucan twist to these! We do not put Jalepenis, or Hotc sauce or Coriander in ours!
Sonya
On the Cuban potato meat balls if you don’t have a deep fryer can you pan fry instead?
Rookie With A Cookie
I don't see why not. Just make sure turn it around very gently to crisp on all sides.
Robert Cuellar
As a Cuban that has been eating these since I was 6 y.o and am now 81 y.o. I can tell you to eat them fried. Only way to taste that Cuban flavor. Thank you Cookie for this site. I think I make some tonight.
Rookie With A Cookie
Thank you for your sweet message Robert! I hope you love them and approve!
Carmen
Hi
Can you bake the stuffed potatoes instead?
Rookie With A Cookie
It won't be as crisp and personally i haven't baked these. If you do bake (air fry would be a better option if you have one), I would definitely spray oil generously on them so they start crisping up as soon as they hit the oven. I would also bake it (on a roasting tray so the heat can circulate) at a higher temp around 400-425F. let me know if you try this.
Roxanne
What temp do you fry these at? And approx how long does it take? I did not see this in the recipe. I just made mine and am waiting to fry tomorrow. Thank you.
Rookie With A Cookie
Hi Roxanne, so excited for you to try them! I fry at the regular 350F temperature. Since the individual components of the recipe are cooked, all we have to do is brown the potato balls.
JimmyB
These sound delicious! Any reason why I couldn't use Instant Mashed Potatoes?
Rookie With A Cookie
Hey Kimmy! You most certainly can if the mashed potato isn't mashed too fine, othersie it would be hard for you to shape it up.
Tia
What happens if the potatoes are kinda sticky lol ????
Rookie With A Cookie
oh no! I would recommend adding more flour to it. Flour will absorb the excess moisture.You can also rub some butter on your palm to prevent the potato dough from sticking to your hand. Hope this helps!
Annie Peterson
love them
Melinda Marquez
Can this be done in an air fryer? Or frozen, then baked instead?
Rookie With A Cookie
I have personally never tried it in an air fryer, but I don't see why it wouldn't turn out beautifully! I would definitely spray a good amount of oil so the balls crisp up.
Matrta
Hi Im in the middle of making the papas rellenas, but I think the potatoes are too gummy, oops I think I overlooked the milk and put a little too much, what should I do? I put the mashed potatoes in the fridge to see if they firm up.
Thanks
Rookie With A Cookie
Hey! I would recommend boiling another couple potatoes so it can absorb the milk. You can also add a couple teaspoons of flour. Hope this helps. Good luck!
Joanne
I used a hand masher to mash the potatoes. Should I use a food processor to get a smoother texture?
Rookie With A Cookie
Hand masher is perfect. That's what I use too.
J. Smith
I cannot wait to try them! Question: Could I possibly do these in an air fryer or bake them?
Rookie With A Cookie
Hi J! I have only ever fried these but I do want to say that air frying will work well. Just be sure to spray it liberally with some oil. Let me know how it turns out!
H.L.
How many cups of filling did this yield for you? Thinking of adapting this for a tamale pie recipe.
J.Smith
Oops...i meant make them again! ?Ugh typing too fast*
Tina
Can I make mashed potato balls with out bread crumbs
Rookie With A Cookie
Hi Tina, without breadcrumbs you will lose some of the crunch, plus a lot of oil will seep into the potatoes. You can, however, flatten the potatoes and make cakes out of them
Suzanne Kelso
Hi I have left over mash potatoes we had ladt night dinner, of course some butter was added to potatoes not my h milk at all. Can i still use these potatoes and can I use progresso bread crumbs " panko" cause i have little Italian bread crumbs. Thank you!!! Can not wait to make please reply if possible to day!!!!
Rookie With A Cookie
Hey Leftover mash will work just fine but you may need to work harder to form them into balls. I would recommend heating the mash potatoes overs double boiler to help them soften a bit. Pablo should be fine 🙂 hope this helps.
Karin K
Do you let the potato mixture cool off before forming? Or form them while hot?
Rookie With A Cookie
The mixture will be too hot to handle if not cooled off. I would wait until it is a bit cool to the touch.
Ahmeena
Hey I just wanted to say thank you for this recipe. I made these for my family for our super bowl party and they were a huge hit! They were so good that they actually thought I had them sent from Porto's in So Cal!!! I will def be making this again. I think the most important tip is to keep the potatoes simple. I usually love tons of butter and milk in my potatoes but I followed your advice to keep it simple and the balls were perfect! The potatoes were still light and fluffy and full of flavor!! Thanks again. 🙂
Rookie With A Cookie
Yes! So happy to hear your success with these.
Maria
I was raised with these. But I am Hispanic and my husband is all white and doesn't eat Spanish or Cuban food, But I do try to slip him some of it every now and then. I know how to make them, but I wasn't sure if you baked the or fry them. Thank you so very much.
Rookie With A Cookie
You will love these for sure! Be sure to taste the filling for spice level.
Kawshar
Hi Thanks for the recipe. My late mum used to make something similar called Aloo puri . I unfortunately never took the recipe even though I knew of the ingredients and method.I was looking for the approx flour potato ratio and was surprised that what was a regular Indian snack to me did not appear on any sites until I translated the title and saw your recipe.I will try it out with the Indian khima mix.If ever it would break during frying due to too watery potatoes my mum used to then dip the puris in beaten egg and refry as she did not like adding a lot of flour
Rookie With A Cookie
Thank you for your message and the tip! I hope this comes out good and reminds you of all the good times you enjoyed with your mum:)
Megan
I’m so excited to find this recipe! What kind of oil did you fry them in? Thank you!
Rookie With A Cookie
Regular canola oil:)
Maribel Vital
Made them tonight. I had bookmarked the recipe a few months ago. It was delicious!
Rookie With A Cookie
Awesome! Glad to hear that!
maureen gaines
Wonderful a new favorite re cipe
Rookie With A Cookie
Thanks for checking out, Maureen!:)