Colombian-Style Beef Meatballs in Sweet Pepper and Guava Sauce with Creamy Yuca Mash

Instructions

1. 1

   1. In a large bowl, mix the ground beef with half of the scallions, half of the cilantro, half of the garlic, cumin, oregano, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the egg, and the pre-cooked cornmeal. Mix until evenly combined.

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   2. Shape into 16 evenly sized meatballs and let them rest in the refrigerator for 10 minutes so they hold their shape.

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   3. Meanwhile, place the yuca in a pot with enough water to cover and 2 g (1/3 tsp) salt. Cook over medium heat until very tender, about 25 to 30 minutes.

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   4. Heat 15 ml (1 tbsp) vegetable oil in a wide skillet over medium heat. Brown the meatballs in batches for 6 to 8 minutes, turning carefully so they sear on all sides. Remove and set aside.

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   5. In the same skillet, add the remaining oil. Sauté the remaining scallions, sweet pepper, and remaining garlic for 4 minutes, until fragrant and softened.

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   6. Add the tomato, guava paste, and 300 ml (1 1/4 cups) beef broth. Cook over medium heat for 8 minutes, stirring, until the guava dissolves and the sauce thickens slightly.

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   7. Carefully blend the sauce until smooth, then return it to the skillet. Season with the remaining salt and black pepper. Add the meatballs and simmer over low heat for 12 more minutes, adding the remaining 100 ml (about 6 tbsp) beef broth if the sauce becomes too thick.

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   8. Once the yuca is cooked, drain it and remove the fibrous core from the thicker pieces. Mash it while hot with the milk, butter, and fresh white cheese until creamy. If desired, cover it with bijao leaves or parchment paper to keep it warm.

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   9. Stir the remaining cilantro into the meatball sauce and cook for 1 final minute to freshen the flavor.

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    10. Serve a generous layer of creamy yuca mash and top with the meatballs and plenty of sweet pepper and guava sauce. If you want to keep them warm before serving, place the covered dish in the oven at 250 °F / 120 °C for up to 10 minutes.