Colombian-Style Beef Meatballs in Sweet Pepper and Guasca Sauce with Arracacha Mash and Warm Corn Salad

Instructions

1. 1

   1. In a large bowl, combine the ground beef with half of the scallion, half of the garlic, half of the cilantro, the ground cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, the egg, and the pre-cooked yellow cornmeal until just combined without overworking the mixture.

2. 2

   2. Shape into 12 evenly sized meatballs. Let them rest in the refrigerator for 10 minutes so they hold their shape better.

3. 3

   3. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning them to sear several sides. They do not need to be fully cooked at this stage. Remove and set aside.

4. 4

   4. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the rest of the scallion, the remaining garlic, and the sweet red pepper for 3 minutes until fragrant and softened.

5. 5

   5. Add the chopped tomato, tomato paste, dried guascas, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Cook for 5 minutes, lightly crushing the tomato so it releases its juices.

6. 6

   6. Pour in the beef broth or water and stir well. Once it reaches a gentle simmer, return the meatballs to the skillet. Cover and cook over low heat for 18 minutes, or until fully cooked and the sauce has thickened slightly.

7. 7

   7. Meanwhile, place the arracacha in a pot with enough water to cover and a pinch of salt. Cook for 20 to 25 minutes until very tender. Drain well.

8. 8

   8. Mash the hot arracacha with the butter and warm milk until smooth. Adjust salt if needed. Keep warm over very low heat or covered.

9. 9

   9. For the warm salad, sauté the sweet corn kernels in a small skillet without browning too much, for 2 to 3 minutes. Transfer to a bowl and toss with the red onion, lime juice, the remaining cilantro, and the avocado. Mix gently and add a pinch of salt.

10. 10

    10. Serve a bed of arracacha mash on each plate, place 3 meatballs per serving with plenty of sweet pepper and guasca sauce, and finish with the warm corn and avocado salad on the side.

11. 11

    11. If you want to reheat the dish, do so in a pot over low heat or in a preheated oven at 325°F / 160°C for 10 to 12 minutes, adding a little broth if the sauce has become too thick.