Colombian FoodColombian Beef Meatballs in Guasca and Sweet Pepper Sauce with Rustic Arracacha Mash
An original Colombian-inspired recipe: juicy beef meatballs seasoned with cumin, scallion, and cilantro, simmered in a mild sweet pepper, tomato, and guasca sauce, served over a rustic buttered arracacha mash. A homey, fragrant, comforting dish.
Ingredients
- 500 g ground beef (preferiblemente with algo of grasa for jugosidad)
- 80 g scallions (finely chopped, divided)
- 12 g garlic (chopped, divided)
- 20 g fresh cilantro (chopped, divided)
- 4 g ground cumin (divided)
- 1 unit egg (for ligar the meatballs)
- 30 g pre-cooked cornmeal (amarilla or blanca)
- 8 g salt (or to taste, divided)
- 2 g black pepper (divided)
- 30 ml vegetable oil (divided)
- 180 g sweet red pepper (without semillas, diced small)
- 250 g tomato (chopped diced)
- 30 g tomato paste (for dar profundidad)
- 2 g dried guasca (lightly desmenuzada)
- 500 ml beef broth (low sodium preferiblemente)
- 800 g arracacha root (pelada and en trozos)
- 30 g butter (for the puree)
- 120 ml milk (tibia)
- 60 g Colombian fresh cheese (desmoronado for terminar)
Nutrition facts
per serving
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
Instructions
- 1
1. In a medium pot, cook the arracacha in water with a pinch of salt for 20 to 25 minutes, until very tender. Keep it at a gentle boil; if you want to monitor the liquid temperature, it should be around 205°F to 212°F / 96°C to 100°C.
- 2
2. While the arracacha cooks, make the meatballs. In a bowl, combine the ground beef with half of the scallions, half of the garlic, half of the cilantro, 1/2 teaspoon cumin, the egg, pre-cooked cornmeal, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix only until combined.
- 3
3. Shape into 16 evenly sized meatballs and let them rest for 5 minutes so the cornmeal absorbs some moisture.
- 4
4. Heat 1 tablespoon vegetable oil in a wide skillet over medium heat. When the surface is hot, about 350°F / 175°C, brown the meatballs in batches for 5 to 6 minutes total, turning to sear several sides. Transfer to a plate; they do not need to be fully cooked yet.
- 5
5. In the same skillet, add the remaining tablespoon of oil. Sauté the rest of the scallions, the rest of the garlic, and the sweet red pepper for 4 minutes over medium heat, until softened and fragrant.
- 6
6. Add the tomato, tomato paste, dried guasca, the remaining cumin, 1/2 teaspoon salt, and the remaining black pepper. Cook for 5 minutes, lightly crushing the tomato so it forms the base of the sauce.
- 7
7. Pour in the beef broth and stir well, scraping the bottom of the skillet to release the caramelized bits. When the sauce reaches a gentle simmer, about 190°F to 205°F / 88°C to 96°C, return the meatballs to the skillet.
- 8
8. Cover partially and cook the meatballs in the sauce for 18 to 20 minutes over low heat, until fully cooked and juicy. The internal temperature of the meatballs should reach at least 160°F / 71°C.
- 9
9. Drain the cooked arracacha and mash it with the butter and warm milk until rustic and creamy. Adjust with an extra pinch of salt if needed.
- 10
10. Stir half of the remaining chopped cilantro into the sauce and cook 1 more minute to freshen the flavor.
- 11
11. Spoon a bed of arracacha mash onto each plate, arrange 4 meatballs per serving on top, and ladle over plenty of guasca and sweet pepper sauce.
- 12
12. Finish with crumbled Colombian fresh cheese and the rest of the cilantro on top. Serve hot.
Chef tips
For a smoother sauce, you can blend the tomato, sweet pepper, and broth mixture before returning the meatballs to the skillet. If the arracacha seems too dry, add a little more warm milk, 1 tablespoon at a time.
Substitutions
You can swap arracacha for yellow potatoes or yuca for a different profile. Colombian fresh cheese can be replaced with queso fresco or farmer cheese. If guasca is unavailable, use a small amount of mild oregano, though the flavor will be different.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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