Meatballs in Sofrito Sauce
- Ready In:
- 50mins
- Ingredients:
- 21
- Serves:
-
10
ingredients
-
Sofrito Sauce
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1⁄2 cup water
- 1⁄3 cup loosely packed cilantro leaf
- 1⁄2 teaspoon salt
- fresh coarse ground black pepper
-
Meatballs
- 1 lb lean ground beef
- 1⁄3 cup chopped green olives (pimiento-stuffed)
- 1 egg, lightly beaten
- 3 tablespoons dried breadcrumbs
- 2 large garlic cloves, minced
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon salt
- fresh coarse ground black pepper
- 2 tablespoons vegetable oil
-
Lime-Cilantro Gremolata
- 1 grated lime, rind of
- 1 tablespoon minced cilantro leaf
- 2 large garlic cloves, minced
directions
- To prepare Sofrito Sauce, heat oil in a medium saucepan. Add onion, pepper and garlic. Sauté until vegetables are tender, about 10 minutes. Transfer to a blender or food processor. Add tomatoes, water and cilantro. Blend or process until smooth. Add salt and pepper.
- To prepare meatballs, combine beef, olives, egg, breadcrumbs, garlic, oregano, salt and pepper. Mix well. Form mixture into 30 (1-inch) meatballs. Heat oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides. Drain off fat.
- Add sofrito sauce to skillet. Bring to a boil; reduce heat. Cover and simmer until meatballs are thoroughly cooked, about 15 minutes; uncover the last 5 minutes of cooking, if necessary, to thicken sauce. Transfer meatballs and sauce to a serving dish or individual shot glasses.
- To prepare Gremolata, combine lime rind, cilantro and garlic; mix well. Sprinkle over meatballs and serve.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!