Cuban Beef Meatballs in Roasted Pepper Sofrito with Garlic Lime Rice

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place the red bell pepper on a tray and roast for 15 to 18 minutes at 425°F (220°C), turning once, until the skin is well charred. Let it rest for 5 minutes, then peel and chop it.

2. 2

   In a large bowl, combine the ground beef, half of the chopped onion, half of the garlic, the beaten egg, breadcrumbs, 2 tablespoons (30 ml) sour orange juice, 1 teaspoon cumin, 1/2 teaspoon oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix only until combined.

3. 3

   Shape into 16 even meatballs. Heat 1 tablespoon (15 ml) vegetable oil in a wide skillet over medium-high heat and brown the meatballs for 4 to 5 minutes total, turning to sear several sides. Transfer them to a plate; they will finish cooking in the sauce.

4. 4

   For the rice, heat 1 tablespoon (15 ml) oil in a saucepan over medium heat. Add the remaining chopped garlic and sauté for 30 seconds. Stir in the rinsed rice and cook for 1 minute. Add 360 ml (1 1/2 cups) broth or water, 1/2 teaspoon salt, and the lime juice. Once boiling, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

5. 5

   While the rice cooks, make the sauce. In the same skillet used for the meatballs, add the remaining tablespoon of oil. Sauté the remaining onion for 3 to 4 minutes until translucent. Add the chopped roasted pepper, capers, green olives, the remaining cumin, the remaining oregano, and the bay leaf, and cook 1 minute more.

6. 6

   Add the crushed tomato, the remaining 120 ml (1/2 cup) broth or water, the remaining 2 tablespoons (30 ml) sour orange juice, 3/4 teaspoon salt, and the rest of the black pepper. Cook over medium heat for 5 to 7 minutes, stirring, until the sauce thickens slightly.

7. 7

   Return the meatballs to the skillet with the sauce. Cover and cook over medium-low heat for 12 to 15 minutes, until fully cooked and the internal temperature reaches 160°F (71°C). Remove the bay leaf.

8. 8

   Fluff the rice with a fork and mix in half of the chopped cilantro. Serve the garlic lime rice on plates, top with the meatballs and plenty of sauce, and finish with the remaining fresh cilantro.