Beef and Sweet Plantain Meatballs in Sofrito Sauce with Coconut Rice and Pink Beans

Instructions

1. 1

   Preheat the oven to 400 °F / 205 °C. Place the ripe plantain slices on a small tray, coat them with 1 teaspoon of the vegetable oil, and roast for 12 to 15 minutes, turning once, until very tender. Mash into a purée and let cool for 5 minutes.

2. 2

   While the plantain cools, make the meatball mixture. In a large bowl combine the ground beef, half of the white onion, half of the garlic, half of the fresh cilantro, 1 teaspoon of the dried oregano, the ground cumin, 1 teaspoon of salt, 1/2 teaspoon of black pepper, the breadcrumbs, the egg, 2 tablespoons of the Puerto Rican sofrito, and the mashed ripe plantain. Mix with your hands until combined without overpacking.

3. 3

   Shape into 18 evenly sized meatballs. Place them on a tray or plate.

4. 4

   Heat 1 tablespoon of the vegetable oil in a wide skillet or Dutch oven over medium heat. Brown the meatballs in batches for 2 to 3 minutes per side, until nicely colored. They do not need to be fully cooked at this stage. Remove and set aside.

5. 5

   In the same pot add the remaining tablespoon of vegetable oil. Sauté the rest of the white onion, the rest of the garlic, and the sweet peppers for 3 to 4 minutes. Stir in the remaining Puerto Rican sofrito, the tomato paste, and the remaining teaspoon of dried oregano; cook for 1 minute, stirring well.

6. 6

   Add the tomato sauce, beef broth or water, bay leaf, green olives, apple cider vinegar, the remaining 1 teaspoon of salt, and the remaining 1/2 teaspoon of black pepper. Bring to a gentle simmer.

7. 7

   Return the meatballs to the sauce, partially cover, and cook over medium-low heat for 18 to 20 minutes, until fully cooked and the sauce has slightly thickened. Add the remaining fresh cilantro during the last 2 minutes. Remove the bay leaf.

8. 8

   While the meatballs cook, prepare the rice. In a medium pot combine the long-grain rice, coconut milk, and water. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15 to 18 minutes.

9. 9

   When the rice is almost done, fold in the cooked pink beans, cover again, and cook 3 more minutes to warm them through without breaking the grains. Turn off the heat and let rest for 5 minutes.

10. 10

    Fluff the coconut rice and pink beans with a fork. Serve a portion of rice on each plate and top with 3 meatballs and plenty of sofrito sauce.