Pork Meatballs in Plum Sofrito with Coconut Rice and Pink Beans

Name: Pork Meatballs in Plum Sofrito with Coconut Rice and Pink Beans
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1.1 lb ground pork; 1/2 cup breadcrumbs; 1 large egg; 4 cloves garlic; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1/2 cup Puerto Rican sofrito; 1/2 cup sweet peppers; 1 cup white onion; 2 tbsp tomato paste; 1/2 cup pitted prunes; 1 1/2 cups chicken broth; 1 tbsp apple cider vinegar; 2 tbsp culantro leaves; 2 cups long-grain rice; 1 cup coconut milk; 1 1/2 cups water; 1 1/2 cups cooked pink beans; 1 leaf bay leaf; 10 olives green olives; 1/4 cup fresh cilantro

An original Puerto Rican recipe featuring juicy pork meatballs seasoned with criollo adobo, simmered in a silky sauce of sofrito, prunes, and tomato, served over coconut rice with pink beans. It delivers a classic Boricua balance of savory depth, gentle sweetness, and the aromas of recao, garlic, and sweet peppers.

30 minPrep

45 minCook

75 minTotal

4Servings

High ProteinDairy-Free

Ingredients

Adjust servings

500 g ground pork (for the meatballs)
45 g breadcrumbs (ayuda a ligar)
1 unit egg (beaten)
12 g garlic (3 cloves chopped for meatballs and 1 clove for the sauce)
2 g dried oregano (divided)
1 g ground cumin (for the meatballs)
8 g salt (divided or to taste)
2 g black pepper (divided)
30 ml olive oil (divided)
120 g Puerto Rican sofrito (for the sauce)
60 g sweet peppers (without semillas, in strips finas)
120 g white onion (chopped, divided)
30 g tomato paste (for the sauce)
80 g pitted prunes (chopped)
360 ml chicken broth (for the sauce)
15 ml apple cider vinegar (for equilibrar the sauce)
8 g culantro leaves (chopped, more extra for terminar)
360 g long-grain rice (enjuagado)
240 ml coconut milk (for the arroz)
360 ml water (for the arroz)
260 g cooked pink beans (escurridas and enjuagadas si son of lata)
1 unit bay leaf (for the arroz)
30 g green olives (slices)
10 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

710 kcal

Calories

30 g

Protein

72 g

Carbs

33 g

Fat

7 g

Fiber

65 g

Net carbs

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

GlutenEggs

Instructions

1
1. In a large bowl, mix the ground pork, breadcrumbs, egg, 3 minced garlic cloves, 1 teaspoon dried oregano, ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Combine well without overmixing and shape into 16 evenly sized meatballs.
2
2. Heat 1 tablespoon olive oil in a wide skillet or caldero over medium heat. Brown the meatballs for 5 to 7 minutes, turning to sear several sides. They do not need to be fully cooked at this stage. Transfer them to a plate.
3
3. In the same skillet, add the remaining 1 tablespoon olive oil. Sauté half of the chopped onion, the remaining garlic clove, the sweet peppers, and the Puerto Rican sofrito for 3 to 4 minutes, until fragrant and softened.
4
4. Add the tomato paste, chopped prunes, the remaining 1/4 teaspoon black pepper, and the remaining 1/4 teaspoon salt. Cook for 1 minute, then stir in the chicken broth, apple cider vinegar, and culantro. Mix well to form a sauce.
5
5. Return the meatballs to the skillet with the sauce. Cover and cook over medium-low heat for 18 to 20 minutes, until fully cooked and the sauce has slightly thickened. Safe internal temperature for pork should reach 160°F and 71°C.
6
6. Meanwhile, make the rice. In a medium pot combine the long-grain rice, coconut milk, water, bay leaf, and the remaining onion. Bring to a gentle boil, add the cooked pink beans and green olives, reduce the heat, cover, and cook for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
7
7. Turn off the heat and let the rice rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork.
8
8. If you want to finish the dish in the oven, transfer the meatballs and sauce to an oven-safe dish and bake for 5 minutes at 375°F and 190°C to concentrate the sauce a bit more. This step is optional.
9
9. Serve a bed of coconut rice with pink beans on each plate. Top with 4 meatballs per serving and plenty of plum-sofrito sauce. Finish with fresh cilantro and extra culantro if desired.

Chef tips

For a silkier sauce, chop the prunes very finely or blend them with part of the broth before adding. If the rice seems dry before it finishes cooking, add 2 to 3 tablespoons of hot water and continue cooking covered.

Substitutions

You can use ground turkey instead of pork for a lighter profile. If pink beans are unavailable, use small red beans. Culantro can be replaced with cilantro, though the flavor will be less traditional.

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 image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-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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