Cuban Beef and Sweet Plantain Meatballs in Criollo Sauce with Garlic Rice

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. In a large bowl, combine the ground beef, grated ripe plantain, egg, breadcrumbs, 2 minced garlic cloves, 60 g chopped onion, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon sour orange juice until evenly mixed.

2. 2

   Shape into 16 evenly sized meatballs and place them on a lightly oiled baking tray using 1 tablespoon vegetable oil. Bake for 12 minutes at 400 °F / 200 °C, just until they hold their shape and begin to brown.

3. 3

   While the meatballs bake, heat 1 tablespoon vegetable oil in a wide pot over medium heat. Add the remaining onion and the green bell pepper. Cook for 5 minutes, stirring, until softened. Add 4 minced garlic cloves and cook 30 seconds more.

4. 4

   Stir in the tomato puree, green olives, remaining cumin, remaining oregano, bay leaf, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining 2 tablespoons sour orange juice. Simmer the sauce over medium-low heat for 8 minutes, stirring occasionally.

5. 5

   Transfer the baked meatballs to the criollo sauce. Cover and cook over low heat for 15 minutes, until fully cooked through and the sauce has thickened slightly.

6. 6

   For the garlic rice, heat the remaining 1 tablespoon vegetable oil with the butter in a medium saucepan over medium heat. Add the 2 sliced garlic cloves and sauté for 30 seconds without letting them burn. Add the white rice and stir for 1 minute to coat the grains.

7. 7

   Pour in the water and add 3/4 teaspoon salt. When it comes to a boil, reduce the heat to very low, cover, and cook for 18 minutes. Turn off the heat and let the rice rest, covered, for 5 minutes before fluffing with a fork.

8. 8

   Remove the bay leaf from the sauce. Serve the Cuban meatballs with the garlic rice and finish with chopped fresh cilantro on top.