Cuban Beef and Sweet Plantain Meatballs in Tomato Sofrito with Lime Rice

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Line a baking tray or lightly grease it with some of the vegetable oil.

2. 2

   In a large bowl, combine the ground beef, grated ripe sweet plantain, egg, breadcrumbs, half of the minced garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Add 60 g (about 1/3 cup) of the chopped onion and 40 g (about 1/3 cup) of the chopped green bell pepper to the meat mixture. Mix well without overworking.

4. 4

   Shape the mixture into 16 even meatballs and place them on the tray. Brush or drizzle them with 1 tablespoon of the vegetable oil. Bake for 15 minutes at 400°F / 200°C, until lightly browned but not fully cooked through.

5. 5

   While they bake, heat 1 tablespoon vegetable oil in a wide skillet or pot over medium heat. Sauté the remaining onion and green bell pepper for 5 to 6 minutes, until softened.

6. 6

   Add the remaining garlic, the remaining 1/2 teaspoon cumin, the remaining 1/2 teaspoon dried oregano, tomato puree, crushed tomato, green olives, bay leaf, brown sugar, 1/2 teaspoon salt, and the remaining black pepper. Cook the sauce over medium-low heat for 10 minutes, stirring occasionally.

7. 7

   Add the baked meatballs to the sauce. Cover partially and simmer over low heat for 15 more minutes, until the meatballs are fully cooked and the sauce has thickened. The internal temperature of the meatballs should reach 160°F / 71°C.

8. 8

   For the rice, heat the remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the white rice and stir for 1 minute to lightly toast it.

9. 9

   Pour in the water, add a pinch of salt, the lime zest, and 1 tablespoon of the lime juice. Bring to a boil, reduce the heat, cover, and cook for 15 minutes, or until the rice is tender and the liquid has been absorbed.

10. 10

    Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and mix in the remaining lime juice.

11. 11

    Remove the bay leaf from the sauce. Serve the lime rice on each plate, top with the meatballs and plenty of tomato sofrito, and finish with the chopped fresh cilantro.