Picadillo-stuffed Mashed Potato Balls

Name: Picadillo-stuffed Mashed Potato Balls
Total time: 51 min
Yield: Serves 4 (serving size: about 1 cup salad and 3 potato balls)
Ingredients: 1 cup whole-wheat panko; 2 cups leftover Mom's Smashed Mashed Potatoes; ½ teaspoon kosher salt, divided; 2 teaspoons canola oil; 1 garlic clove, minced; ¼ pound 90% lean ground beef; 2 teaspoons chopped fresh oregano; 1 teaspoon ground cumin; 3 tablespoons chopped golden raisins; 3 tablespoons chopped pitted green olives; 2 tablespoons leftover Make-Ahead Turkey Gravy; Cooking spray; 4 cups lightly packed arugula; 1 ½ tablespoons extra-virgin olive oil; 2 teaspoons fresh lemon juice; Lemon wedges (optional)

3 Ratings
3 Reviews

Papas rellenas (stuffed potato balls) are a traditional Spanish dish. Baked instead of fried, they're a healthy and delicious way to make a meal out of leftover mashed potatoes.

By Katie Barreira

Recipe by Cooking Light November 2015

Gallery

Credit: Iain Bagwell; Styling: Missie Neville Crawford

Recipe Summary

hands-on:

31 mins

total:

51 mins

Yield:

Serves 4 (serving size: about 1 cup salad and 3 potato balls)

Nutrition Info

Directions

Step 1
Preheat oven to 425°.

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Step 2
Place panko in a dry skillet over medium-high heat; cook 3 minutes or until panko is toasted, stirring occasionally.
Step 3
Place Mom's Smashed Mashed Potatoes in a food processor; pulse until smooth. Add 1/4 cup panko and 1/4 teaspoon salt to potatoes, and pulse just until combined.
Step 4
Heat canola oil in a medium nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add beef, oregano, and cumin. Increase heat to medium-high; cook 2 minutes, stirring to crumble. Remove from heat; stir in remaining 1/4 teaspoon salt, raisins, olives, and Make-Ahead Turkey Gravy.
Step 5
Place remaining 3/4 cup panko in a shallow dish. Line a jelly-roll pan with foil, and coat with cooking spray. Working with 3 tablespoons potato mixture, shape potato mixture around 1 heaping tablespoon beef filling to form a ball. Roll in panko to coat. Place on prepared baking sheet. Repeat procedure with remaining potato mixture and beef filling to make 12 balls. Coat potato balls with cooking spray. Bake at 425° for 20 minutes or until golden.
Step 6
Combine arugula, olive oil, and juice in a large bowl; toss to coat. Serve salad with potato balls and lemon wedges, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

326 calories; fat 15.7g; saturated fat 4.1g; mono fat 8.4g; poly fat 1.7g; protein 12g; carbohydrates 36g; fiber 4g; cholesterol 27mg; iron 3mg; sodium 479mg; calcium 83mg.

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veryslowcook

03/20/2016

These came out delicious, and they make it look like I did some pretty fancy cooking. Thanks to SkinnyJeans5 for excellent suggestions about forming the balls -- worked great for me. I used leftover mashed potatoes and cream gravy from a restaurant meal. For the salad, I used spring greens tossed in a little Newman's Own Lite Italian dressing. We even reheated leftovers the next day in the microwave, and they still tasted great and held their form, altho the panko lost its crunch. Absolutely worthy of serving to guests.

SkinnyJeans5

11/02/2015

Very delicious

To make the balls, use cold potatoes. Pat potato between hands to flatten. Holding flatten potato in Palm of hand, spoon meat mixture into center then fold-up potato around it. Roll in Panky and bake. Delicious

PatRat

10/28/2015

The flavor is good, especially of the filling. I had a very hard time shaping these, and ended up using almost twice as much potato per ball to be able to form it around the measured amount of filling. As a result, the ratio is off, and it would taste better with the intended potato/filling ratio. Also, I used up the breading despite making less potato balls. Might need more panko on hand.

Any tips on forming these?

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