Meatballs in Sofrito Sauce
Meatballs in a flavorful Puerto Rican sauce.
Sofrito is a rich sautéed mixture of onion, peppers and garlic that makes a great tomato sauce. It is used in many Puerto Rican dishes. Use a lean ground beef, but not the leanest, so that the meatballs will be tender.
Ingredients (24)
- Sofrito Sauce:
- 2 tablespoon vegetable oil
- 1 cup onion, chopped
- 1 cup chopped red or green bell pepper
- 2 clove garlic, minced
- 1 can (14-oz) diced tomatoes, undrained
- 1/2 cup water
- 1/3 cup cilantro sprigs
- 1/2 teaspoon salt
- 1/4 teaspoon Coarsely ground black pepper
- Meatballs:
- 1 pound lean ground beef
- 1/3 cup chopped pimiento-stuffed green olives
- 1 egg lightly beaten
- 3 tablespoon dried breadcrumbs
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon Coarsely ground black pepper
- 2 tablespoon vegetable oil
- Lime-Cilantro Gremolata:
- 1 lime
- 1 tablespoon minced fresh cilantro
- 1 clove garlic, minced
Directions
- To prepare sofrito sauce, heat oil in a medium saucepan over medium-high heat. Add onion, pepper and garlic; saute 10 minutes or until tender.
- Place onion mixture and remaining sauce ingredients in blender or food processor; process until smooth. Set aside.
- To prepare meatballs, combine beef and next 7 ingredients (beef through black pepper) in a medium bowl; shape mixture into 30 (1-inch) meatballs. Heat oil in a large nonstick skillet over medium heat. Add meatballs; cook until brown on all sides, about 6 minutes. Drain well; return to pan.
- Add sofrito sauce; bring to boil. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until meatballs are done and sauce thickens, about 5 minutes, stirring occasionally. Spoon into a serving bowl or individual shot glasses.
- To prepare gremolata, grate rind from lime, reserving lime for another use. Combine lime rind, cilantro and garlic in a small bowl. Sprinkle over meatballs. Serves 10.
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