Puerto Rican Meatballs

Puerto Rican Meatballs
Recipe Info - Skill Level
Recipe Info - Serving Size
8 servings, 3 meatballs per serving
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
25 min
Save time with our simple variation of sofrito sauce. Serve for dinner with a side of rice or as a fun appetizer that will please any guest.


Step 1

Combine ground beef, breadcrumbs, 1 teaspoon bouillon, pepper, coffee granules and egg in a large bowl. Thoroughly mix with hands; form into 24 (1-inch) meatballs.

Step 2

Heat 1 tablespoon oil in a large skillet over medium heat. Working in batches, cook meatballs, turning occasionally, for 5 to 7 minutes or until browned on all sides. Drain on paper towels; set aside.

Step 3

Heat remaining 1 tablespoon oil in a large skillet over medium-low heat; add onion and garlic. Cook, stirring frequently, until tender. Stir in tomato, canned tomatoes with juice, tomato paste, bay leaf and paprika.

Step 4

Reduce heat to low; cook, stirring constantly, for 12 minutes or until sauce thickens.

Step 5

Add meatballs, evaporated milk and remaining 1 teaspoon bouillon; cook for 5 minutes. Remove bay leaf. Garnish with thyme.

Cook’s Tip:

For a flavor variation, serve sprinkled with crumbled Cotija cheese.


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