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Sofrito is a rich sautéed mixture of onion, peppers and garlic that makes a great tomato sauce. It is used in many Puerto Rican dishes. Use a lean ground beef, but not the leanest, so that the meatballs will be tender.
Ingredients
Sofrito Sauce:
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped red or green bell pepper
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes, undrained
1/2 cup water
1/3 cup cilantro sprigs
1/2 teaspoon salt
Coarsely ground black pepper
Meatballs:
1 pound lean ground beef
1/3 cup chopped pimiento-stuffed green olives
1 egg, lightly beaten
3 tablespoons dried breadcrumbs
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
Coarsely ground black pepper
2 tablespoons vegetable oil
Lime-Cilantro Gremolata:
1 lime
1 tablespoon minced fresh cilantro
2 garlic cloves, minced
Instructions
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped red or green bell pepper
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes, undrained
1/2 cup water
1/3 cup cilantro sprigs
1/2 teaspoon salt
Coarsely ground black pepper
Meatballs:
1 pound lean ground beef
1/3 cup chopped pimiento-stuffed green olives
1 egg, lightly beaten
3 tablespoons dried breadcrumbs
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
Coarsely ground black pepper
2 tablespoons vegetable oil
Lime-Cilantro Gremolata:
1 lime
1 tablespoon minced fresh cilantro
2 garlic cloves, minced
1. 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.
2. Place onion mixture and remaining sauce ingredients in blender or food processor; process until smooth. Set aside.
3. 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.
4. 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.
5. 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.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Nutritional Information
2. Place onion mixture and remaining sauce ingredients in blender or food processor; process until smooth. Set aside.
3. 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.
4. 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.
5. 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.
Recipe by Lisa Holderness and Wini Moranville. Relish Entertaining, "Sizzling Summer Cocktail Party," June 2008.
Per (3-meatball) serving: 120 calories, 8g fat, 40mg chol., 8g prot., 5g carbs., 1g fiber, 410mg sodium.
