Pastelón de Papa con Albóndigas
A comforting casserole of layered mashed potatoes and meatballs in a rich tomato sauce, baked until golden. This puerto rican-inspired mexican ready in about 65 minutes pairs potatoes, ground beef, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, peeled and cubed potatoes
- 12 oz ground beef
- 1.5 cups tomato sauce
- 2 tablespoons olive oil
- 1 small, finely diced yellow onion
- 2, minced garlic cloves
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Boil potatoes in salted water until fork-tender (20-25 minutes). Drain, then mash with 1/4 cup milk and 1/2 teaspoon salt until smooth. Set aside.
- Step 2: Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
- Step 3: Add ground beef to the skillet, breaking it into small pieces. Cook for 6 minutes until no longer pink, then drain excess fat. Stir in tomato sauce, 1/4 cup flour, and 1/4 teaspoon black pepper. Simmer for 5 minutes until thickened, then remove from heat.
- Step 4: Spread half the meat sauce in a greased 9x13-inch baking dish. Layer half the mashed potatoes on top, then add remaining meat sauce and top with the remaining potatoes. Bake at 375°F for 25 minutes until golden and bubbly. Sprinkle with chopped parsley before serving.
Frequently asked questions
How long does Pastelón de Papa con Albóndigas take to make?
Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pastelón de Papa con Albóndigas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potatoes from drying out.
Can I substitute ingredients in Pastelón de Papa con Albóndigas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pastelón de Papa con Albóndigas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pastelón de Papa con Albóndigas?
Puerto Rican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
