Puerto Rican Rellenos de Papa (Stuffed Potato Balls)

Crispy Puerto Rican potato balls stuffed with seasoned ground beef and homemade sofrito, served with garlic mayo ketchup for dipping.

By Manny Michael

Appetizer

Puerto Rican

Ingredients

• 2 pounds russet potatoes, peeled and cut into chunks
• 1 teaspoon salt, for boiling the potatoes
• 1/4 teaspoon salt, for the mashed potatoes
• 2 tablespoons cornstarch
• 1 pound ground beef (for the filling)
• 1/2 yellow onion, diced (for the filling)
• 2 tablespoons sofrito (for the filling)
• 1 heaping tablespoon minced garlic (for the filling)
• 1/3 cup tomato sauce (for the filling)
• 1 packet sazón with achiote (for the filling)
• 1 teaspoon adobo seasoning (for the filling)
• Vegetable oil, enough to fill your pot approximately 2 inches deep
• 1/2 cup mayonnaise (for the garlic mayo ketchup sauce)
• 1/4 cup ketchup (for the garlic mayo ketchup sauce)
• 1 teaspoon minced garlic (for the garlic mayo ketchup sauce)
• 1/8 teaspoon adobo seasoning (for the garlic mayo ketchup sauce)

Instructions

1. Prepare the potatoes. Peel the russet potatoes and cut them into smaller chunks. Add them to a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil and cook for approximately 15 to 20 minutes, or until the potatoes are fork-tender.
2. Make the ground beef filling. While the potatoes cook, add the ground beef and diced yellow onion to a large skillet over medium heat. Cook until the beef is browned and the onion has softened. Drain any excess grease, then add the sofrito, minced garlic, tomato sauce, sazón, and adobo. Stir everything together and cook for another 2 to 3 minutes, until most of the liquid has evaporated. Remove from the heat and let cool.
3. Mash the potatoes. Once the potatoes are fork-tender, drain them thoroughly. Add 1/4 teaspoon salt and 2 tablespoons cornstarch, then mash until smooth and no longer watery. Set the mashed potatoes aside to cool until they’re comfortable to handle.
4. Assemble the potato balls. Take approximately 1/3 cup of mashed potatoes and flatten it in the palm of your hand. Add 1 to 2 tablespoons of the ground beef mixture to the center, then carefully fold the potatoes around the meat and shape into a ball. Make sure the filling is completely sealed inside. Repeat with the remaining ingredients. I ended up with 8 potato balls.
5. Refrigerate the potato balls. Place the assembled potato balls onto a parchment-lined tray and refrigerate for 20 to 30 minutes. This helps them firm up and hold their shape while frying.
6. Make the garlic mayo ketchup sauce. While the potato balls chill, combine the mayonnaise, ketchup, minced garlic, and adobo seasoning in a small bowl. Mix until smooth and refrigerate until ready to serve.
7. Fry the potato balls. Add approximately 2 inches of vegetable oil to a deep, heavy-bottomed pot and heat to about 350°F. Carefully add the chilled potato balls in small batches, making sure not to overcrowd the pot. Fry for approximately 3 to 5 minutes, turning gently as needed, until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess oil.
8. Serve and enjoy! Let the potato balls cool slightly before serving. Cut one in half to see that delicious beef filling, grab some of your homemade garlic mayo ketchup sauce, and dig in!