Recipe: Papas Rellena (Stuffed Mashed Potato Balls) could this be it?

Nicky~ This recipe was Posted by Gina/Florida 2000. Gina is a wonderful cook. I am wondering if this my be close to the recipe you want. The notes are Gina's notes. I am also posting Gina's recipe for Picadillo. Kel
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Hello Everyone!

Last night we had a delightful meal and now I have some picadillo left over...I remember my Mama always having this meal the day after. She didn't waste any food back then and it makes perfect good sense to have this afterwards with some fried sweet plantains.

This dish is mashed potatoes seasoned with salt and pepper and rounded into 3-inch balls; in the middle is the picadillo (Cuban meat hash) and then they are breaded and fried until golden brown.

I remember them so fondly from childhood and always looked forward to Mama serving them!

P.S. I posted the recipe for Picadillo on Saturday.

Enjoy!
(Note from Kelly - I am also posting Gina's recipe for Picadillo)
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Papas Rellena (Stuffed Mashed Potato Balls)
Makes 8 balls

2 lbs. potatoes, peeled and diced
salt and pepper to taste
1 cup picadillo
1 large egg, slightly beaten
1/2 cup cracker meal
oil for frying

Cook the potatoes in salted water until tender, drain and mash and season with salt and pepper. When at room temperature, you can work with it.

Take a handful of mashed potatoes, shape into a 3-inch ball and with your thumb, push down in the middle to make a well. Fill with 2 Tbsp. picadillo and then reshape ball to enclose meat in it. Roll in egg, then in cracker meal. Repeat until all 8 balls are made. Put on a platter, cover with saran wrap and refrigerate for 1 hour.

Fry the balls until they are golden on all sides. Drain and serve hot.
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PICADILLO
Gina,Fl (1/18/2000)

1/4 cup pure olive oil
1 medium onion, chopped
1 medium green pepper, seeded and chopped
2 to 3 garlic cloves, minced
1 lb. ground chuck
1/4 cup dry sherry (vino seco)
1/2 cup crushed tomatoes
1 can tomato sauce
1 tbsp. salt
1 tbsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1 small potato, peeled and cut into 1/4 inch cubes
1/4 cup dark raisins
1/2 cup pimiento-stuffed green olives

In a skillet, heat the oil over low heat until fragrant, then add the onion, peppers and garlic. Cook stirring 10 minutes.

Add the beef and cook stirring until brown, 10 minutes. Break up any large chucks with a wooden spoon. Drain off any excess fat.

Add the sherry, tomatoes, tomato sauce, salt, Worcestershire and Tabasco, stir and cook uncovered over medium heat about 5 minutes.

Add the potatoes, raisins, and olives, stir well and cover and continue cooking over medium heat for another 10 minutes or so.