Chilean Beef and Cochayuyo Meatballs in Roasted Tomato Sauce with Rustic Cilantro Mashed Potatoes

Name: Chilean Beef and Cochayuyo Meatballs in Roasted Tomato Sauce with Rustic Cilantro Mashed Potatoes
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Cuisine: Chilena
Ingredients: 1.1 lb ground beef; 4.2 oz rehydrated cochayuyo, finely chopped; 1 1/2 cups onion; 1 tbsp garlic; 1/2 cup breadcrumbs; 1 large egg; 1/4 cup milk; 2 tsp merken; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 3/4 tsp salt; 1 tsp black pepper; 1 1/2 lb tomatoes; 2 tbsp tomato paste; 1/3 cup white wine; 1 cup vegetable broth; 2 lb potatoes; 3 tbsp butter; 1/2 cup fresh cilantro; 3 tbsp olive oil; 1 tbsp lemon juice

An original Chilean recipe featuring juicy beef and cochayuyo meatballs in a roasted tomato, garlic, and merkén sauce, served over rustic cilantro mashed potatoes. It delivers homestyle, coastal-inspired Chilean flavor and plenty of comfort.

30 minPrep

55 minCook

85 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g ground beef (idealmente with 10-15% of grasa)
120 g rehydrated cochayuyo, finely chopped (well escurrido)
220 g onion (divided: 120 g for meatballs and 100 g for sauce, chopped diced small)
18 g garlic (divided: 2 cloves for meatballs and 2 cloves for sauce, chopped)
45 g breadcrumbs (for ligar)
1 unit egg (for ligar the meatballs)
60 ml milk (for humedecer the pan grated)
6 g merken (divided)
2 g dried oregano (divided)
1 g ground cumin (for the meatballs)
10 g salt (or to taste, divided)
2 g black pepper (divided)
700 g tomatoes (ripe, cut por the mitad)
30 g tomato paste (for profundizar the sauce)
80 ml white wine (for the sauce)
250 ml vegetable broth (hot)
900 g potatoes (peladas and cut en trozos medium)
40 g butter (for the puree)
20 g fresh cilantro (chopped, divided)
45 ml olive oil (divided)
15 ml lemon juice (for levantar the puree)

Nutrition facts

per serving

612 kcal

Calories

31.5 g

Protein

43.8 g

Carbs

33.2 g

Fat

5.9 g

Fiber

37.9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the halved tomatoes on a baking tray with 100 g onion, 2 garlic cloves, 1 tablespoon olive oil, tomato paste, 1 teaspoon merken, 1/2 teaspoon oregano, a pinch of salt, and a pinch of black pepper. Toss well and roast for 25 minutes, until the tomatoes are browned and very tender.
2
2. While the tomatoes roast, place the potatoes in a pot with cold water and 1 teaspoon salt. Bring to a boil and cook for 20 to 25 minutes, until very tender.
3
3. In a large bowl, combine the ground beef, rehydrated chopped cochayuyo, 120 g onion, 2 garlic cloves, breadcrumbs, milk, egg, 1 teaspoon merken, 1/2 teaspoon oregano, cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and half of the chopped cilantro. Mix just until combined.
4
4. Shape into 12 evenly sized meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the meatballs in batches for 5 to 6 minutes total, turning to sear several sides. They do not need to be fully cooked at this stage. Transfer to a plate.
5
5. When the tomatoes are ready, transfer them to a blender or food processor with all the tray juices. Add the white wine and vegetable broth, then blend into a rustic but smooth sauce.
6
6. Pour the sauce into a wide skillet or shallow pot. Bring to medium heat, add the browned meatballs, and simmer gently for 15 minutes, shaking the pan occasionally, until the meatballs are fully cooked and the sauce has slightly thickened.
7
7. Drain the cooked potatoes and return them to the hot pot for 1 minute so excess moisture evaporates. Add the butter, 1 tablespoon olive oil, lemon juice, the remaining cilantro, 1/2 teaspoon salt, and a pinch of black pepper. Mash into a rustic purée.
8
8. Taste the sauce and adjust with the remaining salt or black pepper if needed. Serve a base of rustic cilantro mashed potatoes, top with 3 meatballs per serving, and finish with plenty of roasted tomato sauce.

Chef tips

For a deeper ocean flavor, rinse the rehydrated cochayuyo, boil it for 10 minutes, and chop it very finely before mixing it into the meat. Browning the meatballs well before finishing them in the sauce greatly improves the final flavor.

Substitutions

You can replace the beef with ground turkey. Cilantro can be swapped for parsley. If you do not want to use white wine, replace it with the same amount of extra vegetable broth.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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