Pork and Calabaza Meatballs in Olive Sofrito with Creamy Coconut Recao Rice

Name: Pork and Calabaza Meatballs in Olive Sofrito with Creamy Coconut Recao Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1.1 lb ground pork; 1 cup grated calabaza squash; 1/2 cup breadcrumbs; 1 large egg; 4 cloves garlic; 1/3 cup culantro leaves; 1 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1/2 cup Puerto Rican sofrito; 3/4 cup white onion; 2 tbsp tomato paste; 1 cup tomato sauce; 1 1/2 cups chicken broth; 1/3 cup green olives stuffed with pimento; 1 leaf bay leaf; 1 cup medium-grain rice; 1 cup coconut milk; 3/4 cup water; 1 tbsp butter; 1/4 cup sweet chili pepper; 1 tbsp lemon juice

An original Puerto Rican-inspired recipe featuring juicy pork meatballs seasoned with grated calabaza, simmered in a criollo-style sofrito, tomato, and olive sauce, served over silky rice scented with coconut milk and recao.

25 minPrep

45 minCook

70 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g ground pork (for the meatballs)
120 g grated calabaza squash (grated finely)
40 g breadcrumbs (for dar estructura)
1 unit egg (lightly beaten)
12 g garlic (2 cloves for meatballs and 2 for the sauce, chopped)
12 g culantro leaves (chopped; divided entre meatballs and arroz)
2 g dried oregano (divided)
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)
100 g white onion (chopped en cubitos)
30 g tomato paste (for dar cuerpo a the sauce)
240 ml tomato sauce (estilo suave)
360 ml chicken broth (divided entre sauce and arroz)
60 g green olives stuffed with pimento (slices)
1 unit bay leaf (for the sauce)
200 g medium-grain rice (enjuagado)
240 ml coconut milk (without endulzar)
180 ml water (for cocción of the arroz)
14 g butter (for terminar the arroz)
30 g sweet chili pepper (chopped finely)
15 ml lemon juice (for balancear al final)

Nutrition facts

per serving

620 kcal

Calories

27 g

Protein

42 g

Carbs

38 g

Fat

3 g

Fiber

39 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

GlutenDairyEggs

Instructions

1
1. In a large bowl, combine the ground pork, grated calabaza squash, breadcrumbs, egg, 2 chopped garlic cloves, half of the culantro, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper until evenly mixed, without overpacking the mixture.
2
2. Shape the mixture into 12 even meatballs and place them on a tray. Chill for 10 minutes so they hold their shape better while you start the sauce and rice.
3
3. Heat 1 tablespoon olive oil in a wide skillet or Dutch oven over medium heat. Brown the meatballs for 5 to 7 minutes, turning them so they sear on several sides. They do not need to be fully cooked yet. Transfer them to a plate.
4
4. In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the onion, sweet chili pepper, and remaining 2 garlic cloves for 3 minutes, until softened. Stir in the Puerto Rican sofrito and cook 2 minutes more.
5
5. Add the tomato paste and cook for 1 minute to deepen its flavor. Then add the tomato sauce, 120 ml (1/2 cup) of the chicken broth, the sliced green olives stuffed with pimento, the bay leaf, the remaining 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Stir well and bring to a gentle simmer.
6
6. Return the meatballs to the sauce, reduce the heat to medium-low, and partially cover. Cook for 18 to 20 minutes, until the meatballs are fully cooked and the sauce thickens slightly.
7
7. Meanwhile, in a medium saucepan, combine the medium-grain rice, coconut milk, water, and the remaining 240 ml (1 cup) chicken broth. Add 1/4 teaspoon salt and bring to a boil over medium-high heat.
8
8. Once boiling, reduce to low heat, cover, and cook the rice for 18 to 20 minutes, until tender and creamy. Turn off the heat, add the butter and the remaining chopped culantro, and fluff gently with a fork.
9
9. Remove the bay leaf from the sauce. Add the lemon juice to the meatballs and gently shake the pan to incorporate it without breaking them. Taste and adjust salt if needed.
10
10. Serve a bed of creamy coconut recao rice, top with the meatballs and plenty of olive sofrito sauce, and serve hot.

Chef tips

If you want a thicker sauce, uncover the skillet during the last 3 to 4 minutes of cooking. For more even meatballs, lightly moisten your hands before shaping them.

Substitutions

You can substitute calabaza squash with grated butternut squash, culantro with fresh cilantro, and medium-grain rice with jasmine rice, though the result will be less creamy. For a dairy-free version, use olive oil instead of butter.

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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