Medium

Potato balls filled with beef ragù

Name: Potato balls filled with beef ragù
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1000 g Potato (whole and peeled); 250 g Minced beef; 160 g Carrot (2 peeled); 160 g Spring Onion (2 trimmed); 9 g Garlic (3 cloves); 60 ml Red wine; 150 ml Tomato sauce; 50 g Plain flour (coating); 100 g Egg (2 eggs for coating); 50 g Breadcrumbs; 50 g Panko breadcrumbs; 85 ml Extra virgin olive oil (Estimated amount consumed: 45 ml vegetables and estimated 40 ml absorbed); 3 g Basil; 4 g Parsley; 0.5 g Black pepper; 1 g Sweet paprika; 4 g Salt; 50 g Mozzarella; 25 ml Milk; 15 g Butter

Total time1 h 50 min Preparation 40 min · Cooking 50 min · Resting 20 min

Preparation excluding the indicated waiting: 40 min · Cooking: 50 min · Resting: 20 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour, Breadcrumbs, Panko breadcrumbs. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Mozzarella, Milk, Butter. Sulphites: check label: Ingredient to check: Red wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce, Plain flour.

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Potato balls filled with beef ragù. Do not cut up the potatoes before boiling: dry mash seals better. Use cooled, well-drained filling to prevent the balls splitting.

Jump to steps

40 minpreparation excluding indicated waiting

50 mincooking

20 minResting

4servings

3.287 kcalwhole recipe

822 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 50 min Preparation 40 min · Cooking 50 min · Resting 20 min

Preparation excluding indicated waiting: 40 min · Cooking: 50 min · Resting: 20 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Spanish

Allergens

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Diet

Omnivorous

Dish type

Main course

Meal

Lunch

Preparation

Frying

Appliances

Frying pan

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Boil the whole peeled potatoes in water with salt for 30–35 minutes until tender. Drain thoroughly.
Finely chop carrots, spring onions and garlic. Cook in a frying pan with 45 ml oil and some salt for ten minutes over medium heat and ten over low heat.
Add beef and pepper and cook for three minutes, breaking up the meat. Add paprika and wine; boil for two minutes. Add tomato sauce and cook for five minutes.
Transfer the filling to a dish, add chopped basil and cool for about 20 minutes.
Pass the potatoes through a food mill into a bowl. Mix with mozzarella, milk, butter, parsley and remaining salt. Cool until safe to handle.
With damp hands, flatten portions of mash, put filling in the centre and seal into balls without cracks.
Beat the eggs in a bowl. Coat each ball in flour, egg and the breadcrumb and panko mixture.
Fry in batches in a frying pan with extra oil at about 175°C until golden. Drain on kitchen paper and divide between four people.