Dominican Green Banana and Beef Meatballs in Coconut Sauce with Pigeon Peas and Cilantro

Instructions

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   1. In a small pot, cook the peeled green banana in boiling water for 8 to 10 minutes until just tender. Drain, let it cool slightly, and finely grate or mash it.

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   2. In a large bowl, combine the ground beef with the grated green banana, half of the red onion, half of the sweet pepper, half of the garlic, half of the cilantro, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon vegetable oil. Mix until well combined.

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   3. Shape the mixture into 16 medium meatballs with lightly moistened hands and place them on a tray. Refrigerate for 10 minutes so they hold their shape better.

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   4. Heat a deep skillet or Dominican caldero over medium heat. Add the remaining tablespoon of vegetable oil and brown the meatballs for 6 to 8 minutes, turning to sear several sides. They do not need to be fully cooked yet. Transfer to a plate.

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   5. In the same caldero, sauté the remaining red onion, remaining sweet pepper, and remaining garlic for 2 to 3 minutes. Add the tomato paste and cook 1 more minute, stirring so it deepens in color.

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   6. Stir in the coconut milk, chicken broth or water, cooked pigeon peas, bay leaf, remaining 1/2 teaspoon dried oregano, remaining salt, and remaining black pepper. Mix well and bring to a gentle simmer.

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   7. Return the meatballs to the caldero. Reduce the heat to medium-low and cook for 15 to 18 minutes, partially covered, until the sauce thickens slightly and the meatballs reach a safe internal temperature of 160°F and 71°C.

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   8. Add the lime juice and remaining fresh cilantro. Cook 1 minute more, taste, and adjust salt if needed.

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   9. Serve hot, spooning plenty of sauce and pigeon peas over the meatballs.

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    10. If you want to keep them warm before serving, transfer them to an oven-safe dish, cover, and hold at 200°F and 95°C for up to 15 minutes.