Havanera Meatballs

FOR MEATBALLS:
HEAT 1 tablespoon oil in a large skillet over medium-low heat.

ADD bell pepper, onion and garlic; cook, stirring frequently, for 5 minutes. Remove from heat and let cool.

COMBINE ground sirloin, breadcrumbs, egg, evaporated milk, mustard, coffee granules and bouillon in a large bowl. Add bell pepper mixture.

MIX ingredients thoroughly with hands. Shape into 32 (1-inch) meatballs. Lightly sprinkle with flour, covering all sides and set aside.

HEAT 2 tablespoons oil in large skillet over medium-high heat.

DECREASE heat to medium; fry meatballs in batches of 8 for 4 to 5 minutes, slowly turning to evenly brown all sides. After frying 2 batches, clean any oil/flour residue from skillet with paper towel.

HEAT remaining 2 tablespoons oil and continue to fry remaining meatballs.

FOR SAUCE:
HEAT oil in large skillet over medium heat.

ADD onion and garlic; stir until onion is tender. Add tomato sauce, ketchup, sherry, sugar, bouillon and bay leaf. Stir well; cover. Decrease heat to low; cook for 20 minutes. Remove from heat.

STIR in evaporated milk. Add meatballs to sauce and reheat for 5 minutes over medium-low heat. Remove bay leaf.

SPRINKLE with dried oregano and serve.

Add a chopped jalapeño to the meat mixture for a spicy variation.

FOR MEATBALLS:
HEAT 1 tablespoon oil in a large skillet over medium-low heat.

ADD bell pepper, onion and garlic; cook, stirring frequently, for 5 minutes. Remove from heat and let cool.

COMBINE ground sirloin, breadcrumbs, egg, evaporated milk, mustard, coffee granules and bouillon in a large bowl. Add bell pepper mixture.

MIX ingredients thoroughly with hands. Shape into 32 (1-inch) meatballs. Lightly sprinkle with flour, covering all sides and set aside.

HEAT 2 tablespoons oil in large skillet over medium-high heat.

DECREASE heat to medium; fry meatballs in batches of 8 for 4 to 5 minutes, slowly turning to evenly brown all sides. After frying 2 batches, clean any oil/flour residue from skillet with paper towel.

HEAT remaining 2 tablespoons oil and continue to fry remaining meatballs.

FOR SAUCE:
HEAT oil in large skillet over medium heat.

ADD onion and garlic; stir until onion is tender. Add tomato sauce, ketchup, sherry, sugar, bouillon and bay leaf. Stir well; cover. Decrease heat to low; cook for 20 minutes. Remove from heat.

STIR in evaporated milk. Add meatballs to sauce and reheat for 5 minutes over medium-low heat. Remove bay leaf.

SPRINKLE with dried oregano and serve.

Add a chopped jalapeño to the meat mixture for a spicy variation.