Meatballs In Sofrito Sauce Food

MEATBALLS IN SOFRITO SAUCE

Steps:

• 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.

MEATBALLS IN SOFRITO SAUCE

Steps:

• To prepare sofrito sauce, heat oil in a medium saucepan over medium-high heat. Add onion, pepper and garlic; sauté 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.

MEATBALL & TOMATO SOUP

Steps:

• Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
• Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.

STEWED MEATBALLS LATIN STYLE

Steps:

• For the meatballs:.
• In a medium bowl add bread and cover with milk. Let soak for a few minutes.
• In a large bowl, combine ground beef, onion powder, garlic powder, oregano, salt and pepper, cilantro, egg, and breadcrumbs. Squeeze the excess milk from the bread and crumble into the meatball mix.
• With clean hands combine all ingredients (do not over mix). Shape the meat into golf size balls (makes 25 meatballs).
• Heat a large non-stick deep skillet over medium heat. Add the meatballs brown on all sides (I did this in 2 batches). Transfer meatballs to a large paper towel lined bowl. Set aside.
• In same skillet, add the olive oil and sofrito. Cook for 4 minutes, stirring occasionally. Add bouillon cube and cook for 1 more minute stirring occasionally.
• Add tomato paste, cook 1 minute. Add tomato sauce and water (if you like your sauce thinner add more water). Add meatballs and potatoes. Bring to boil then reduce to simmer and cover. Cook for about 45 minutes or until potatoes are tender and meatballs are cooked through.
• At the very end taste for seasoning. Add salt and pepper if needed. Sprinkle with chopped cilantro.
• Serve over my white rice, recipe # 503045.

MEATBALLS IN SOFRITO SAUCE

Steps:

• 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.