Meatloaf Stuffed Potato Balls with Dragon Sauce
One of my favorite things is to go to Porto’s in Glendale and get Papas Rellenas (Cuban Potato Balls). They are very tasty and make for a quick bite. One day, I had leftover meatloaf, and leftover mashed potatoes, so I decided to try my hand at making them. It’s pretty simple, and a good way to use up your leftovers. You could use other stuffing, I just happen to really like my Three Pepper Spicy Meatloaf.
A few words about mashed potatoes
Please use real ones, not the ones in the box, or the ones that are already made. Take a little time to make mashed potatoes. I usually use one medium-sized potato per person, unless I want extra for something like this, and then I add an extra potato. For this recipe, you will need to peel the potatoes. Unpeeled potatoes are great, but the peels would get in the way when trying to keep them shaped correctly. I cut my potatoes in half lengthwise, then cut each half into quarters. I keep the cut, peeled potatoes in cold water until they have all been prepped, this keeps them from turning brown. Rinse the potatoes and put them in clean, salted water. Always use a good amount of salt in the water, about a half a teaspoon per potato. Bring the water to a boil, then cover and reduce the heat to medium. Check the potatoes at about 15 minutes. They are done when you can easily stick a fork or tip of a knife in them. Don’t let them get overcooked, or you will have a soggy mess. Drain them in a sturdy colander immediately so they will stop cooking. I like to add butter at this point and mash them with a masher so the butter really gets in there, then I add milk and depending on how fluffy I want them, I either whip them by hand or use a stand mixer.
Meatloaf – It’s all up to you!
To make this you will need about 2 cups of left over mashed and a few slices of left over meatloaf. You can use your favorite meatloaf recipe, you are not tied to mine. You can even use – gads! – store-bought meatloaf if you like it.
The Dragon Sauce
You don’t have to have a dip for these, they’re good plain. But, if you like an extra zip, please try this Dragon Sauce. If you don’t like spicy foods, then you could always use Ranch or onion dip if you wanted. This is one of those recipes that’s really up to you. Use what you enjoy!
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-- Meatloaf Stuffed Potato Balls --
- 2 cups Mashed potatoes
- 4 slices Meatloaf
- 1 cup Flour for dredging
- 1 Egg beaten
- 1 ½ cups Panko bread crumbs
- Oil for Frying
-- Dragon Sauce --
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 2 teaspoons Paprika
- 1 teaspoon White pepper
- 1 teaspoon Cayenne
- 2 teaspoons Worcestershire sauce
- ½ cup Brown sugar
- 1 cup Ketchup
- 2 teaspoon Prepared horseradish
- Put the flour, egg and breadcrumbs into separate shallow bowls. Have ready a tablespoon, and a drying rack over a sheet pan. You could also have a medium sized bowl of water to wash your fingers with if you don't like getting them dirty (I don't).
- Take the tablespoon and fill it with some mashed potato, and put that into the palm of your hand. Make an indentation in it. Get a small piece of meatloaf and put it in the center of the mashed, then bring the mashed up to completely cover the meat. Roll it gently into a nice ball.
- Dip the ball into the flour, shaking off the excess, then roll in the egg, shaking off excess, then roll in the panko bread crumbs. Put the breaded ball on the drying rack and continue the same until you have run out of mashed. I dipped my fingers in the bowl of water after rolling each in the bread crumbs to keep my fingers clean.
- Put the balls in the refrigerator, uncovered for at least a half an hour.
- Put about 3 inches of oil in a deep pan. Heat the oil until it reaches 360 F (193 C). If you don't have a candy/frying thermometer, please go get one, but in the meantime, you can use a bit of bread. If the bit of bread floats up to the top of the pan immediately, the oil is ready.
- While the oil is heating, make the sauce by combining all the ingredients in a small sauce pan and heating it until it comes to a boil, then reduce to low and cook about 10 minutes. Remove from the stove and set aside.
- Have ready a drying rack over a sheet pan and some coffee filters or paper towels for absorbing the oil. The filters or paper towel should be on the rack. Put about three or four balls into the hot oil and cook until they turn tan colored, flipping them once as you go. Don't let them get too brown because they continue cooking after they have left the oil. Put one each in a coffee filter or drain on the paper.
- When all the balls have been fried, serve with the sauce on the side. It's nice with a little salad.