Puerto Rican Meatballs

Puerto Rican Meatballs
Level
Easy
Prep
20 minutes
Cook
25 minutes
Servings
8 servings, 3 meatballs per serving
  • 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.
Key Ingredients

Ingredients

  • 1 pound lean ground beef
  • 2 tablespoons plain breadcrumbs
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 1 teaspoon ground black pepper
  • 1 teaspoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules
  • 1 large egg, beaten
  • 2 tablespoons grapeseed oil, divided
  • 1/3 cup finely chopped yellow onion
  • 1 clove garlic, finely chopped
  • 1 roma tomato, finely diced
  • 2/3 cup canned diced tomatoes in juice, undrained
  • 1 1/2 tablespoons tomato paste
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika powder
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • Fresh thyme sprigs for garnish

Make It

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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