Stuffed Cornmeal Balls

Stuffed Cornmeal Balls
Staff Writer
Shutterstock

 

In Puerto Rican cuisine there is a popular dish known as pastelitos, or meat pies, which entails the use of plantain leaves. A portion of cornmeal and meat filling is place on a leaf, which is then folded to give the meat pie its shape. Lastly, the meat is carefully removed from the plantain leaf and then deep-fried, hopefully retaining its form. 

4
Servings
705
Calories Per Serving
Deliver Ingredients

Notes

* Click here to purchase sazón products. 

Ingredients

  • 1 Cup water
  • 1 Teaspoon salt
  • 2 Tablespoons butter or margarine
  • 2 Cups yellow cornmeal
  • 1/2 Cup flour
  • 1/4 Cup olive oil
  • 1 packet sazón accent, or sazón goya*
  • 1 Cup lean ground beef, about 3/4 pound
  • 2 Tablespoons tomato sauce
  • Vegetable oil, for frying

Directions

 

Boil the water in a small saucepan and add the salt and butter. Combine the cornmeal and flour in a bowl. Add the boiling water, mixing well to form a soft dough. Set aside and let stand for 30 minutes.

Meanwhile, heat the oil in a skillet or cast iron pan. Add sazón and ground beef. Sauté over medium heat until meat loses its color. Stir in the tomato sauce. Cover and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking.

Using a serving spoon (or a big rice spoon), scoop out a handful of the cornmeal mix. Smooth out the mixture so that it's level with the spoon. Place a teaspoon of beef filling atop the cornmeal. Cover the filling with another tablespoon filled level with the cornmeal mix and shape the whole cornmeal ball into an oval. Keep the spoons slightly wet while doing this. Some cooks prefer to shape the cornmeal balls by hand. Use whatever technique works for you.

Deep-fry in hot oil until golden.
   

Nutritional Facts

Total Fat
25g
36%
Sugar
5g
6%
Saturated Fat
14g
58%
Cholesterol
42mg
14%
Carbohydrate, by difference
95g
73%
Protein
26g
57%
Vitamin A, RAE
71µg
10%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
65mg
7%
Choline, total
45mg
11%
Fiber, total dietary
11g
44%
Folate, total
74µg
19%
Iron, Fe
8mg
44%
Magnesium, Mg
146mg
46%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
417mg
60%
Selenium, Se
22µg
40%
Sodium, Na
229mg
15%
Thiamin
1mg
91%
Water
106g
4%
Zinc, Zn
7mg
88%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.