Cuban Pork and Mint Meatballs in Spiced Tomato Sauce with Tender Corn Rice

Instructions

1. 1

   1. In a medium saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add 40 g (about 1/4 cup) of the chopped onion, 30 g (about 1/4 cup) of the green bell pepper, and 1 chopped garlic clove. Sauté for 3 minutes until fragrant.

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   2. Add the rinsed white rice and stir for 1 minute to lightly toast it. Pour in the water, add 3 g (1/2 tsp) salt, and the sweet corn kernels. Once it comes to a boil, reduce the heat, cover, and cook for 18 minutes until the liquid is absorbed. Remove from the heat and let it rest, covered, for 5 minutes.

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   3. While the rice cooks, in a large bowl combine the ground pork, egg, breadcrumbs, fresh mint, 70 g (about 1/2 cup) chopped onion, 2 chopped garlic cloves, 2 g (3/4 tsp) cumin, 2 g (3/4 tsp) oregano, 2 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper.

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   4. Shape the pork mixture into 16 evenly sized meatballs and place them on a tray or plate.

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   5. Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Brown the meatballs for 6 to 8 minutes, turning them so they color on several sides. They do not need to be fully cooked at this stage. Remove and set aside.

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   6. In the same skillet, add the remaining olive oil. Add the remaining onion, remaining green bell pepper, and remaining garlic. Sauté for 4 to 5 minutes until the vegetables are tender.

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   7. Add the tomato puree, chicken broth, green olives, bay leaf, white wine vinegar, remaining cumin, remaining oregano, remaining salt, and remaining black pepper. Cook over medium heat for 5 minutes, stirring occasionally.

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   8. Return the meatballs to the skillet with the sauce. Cover partially and simmer over medium-low heat for 15 minutes, or until fully cooked and they reach an internal temperature of 160°F and 71°C.

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   9. Remove the bay leaf. Fluff the corn rice with a fork and serve it as the base. Top with the meatballs and spoon over the spiced tomato sauce.

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    10. If you want to reheat the dish in the oven, place the meatballs with the sauce in an oven-safe dish and warm at 350°F and 175°C for 10 to 12 minutes, until heated through.