Puerto Rican Meatballs in Sofrito Sauce
Tags: Beef Dinner Puerto Rican
Yield: 4
- 1 lb ground beef
- 1 egg
- 1/4 cup milk
- 1/4 cup sofrito
- 1/4 cup plain breadcrumb
- 2 tbsp pimento stuffed green olives, diced
- 1 tsp ketchup
- 2 tsp onion soup mix
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/2 tsp ground oregano
- 1/4 tsp ground black pepper
- adobo, to taste
- 2 tbsp olive oil, for frying
- 1/4 cup sofrito
- 1/2 cup tomato paste
- 1 tsp chicken bouillon
- 1 small onion, diced
- 3 mini sweet peppers, sliced
- 1/2 cup water
- 1/2 tsp red wine vinegar
- 1/2 tsp ground oregano
- 1 tsp sazon
- 1/4 cup pimento stuffed green olives, optional
- 1 handful cilantro sprigs, optional
- To prepare meatballs, add beef and all the other ingredients in a bowl and mix together until well combined.
- Shape beef mixture into meatballs, about 15 medium or 8-10 large.
- Heat olive oil in a large skillet over medium heat.
- Add meatballs to skillet and cook for a few minutes until brown on all sides. Remove from heat. Please note, the meatballs won't be fully cooked yet.
- Heat a saucepan over medium heat. Add sofrito, tomato paste, chicken bouillon, onion and peppers. Cook for 2-3 minutes until fragrant. Add water, vinegar, oregano, sazón, olives and cilantro (if using).
- Add the meatballs and roll them in the sauce to make sure they are evenly coated.
- Cover, reduce heat and simmer for 15-20 minutes or until sauce thickens. Remove the cilantro sprigs.
- Serve over rice or with your side dishes of choice. Enjoy!
