Meatballs In Sofrito Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 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
• 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
• 1 grated lime, rind of
• 1 tablespoon minced cilantro leaf
• 2 large garlic cloves, minced

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 to prepare gremolata, combine lime rind, cilantro and garlic; mix well. sprinkle over meatballs and serve.