Dominican Beef Meatballs in Coconut, Corn and Cilantro Broth

Instructions

1. 1

   1. In a large bowl, mix the ground beef with half of the red onion, half of the sweet pepper, half of the garlic, half of the cilantro, 1/2 teaspoon dried oregano, 1 teaspoon salt, 1/4 teaspoon black pepper, the breadcrumbs, and the egg until well combined.

2. 2

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

3. 3

   3. Heat 1 tablespoon vegetable oil in a wide pot over medium heat. Brown the meatballs in batches for 4 to 5 minutes, turning carefully until sealed on the outside. Remove and set aside.

4. 4

   4. In the same pot, add the remaining tablespoon of vegetable oil. Sauté the rest of the red onion, the rest of the sweet pepper, and the rest of the garlic for 3 minutes, until fragrant and tender.

5. 5

   5. Add the diced tomato, tomato paste, the remaining dried oregano, the bay leaf, 1/4 teaspoon black pepper, and the remaining salt. Cook for 4 minutes, lightly pressing the tomato so it releases its juices.

6. 6

   6. Pour in the coconut milk and the chicken broth or water. Stir well and bring to a gentle simmer. Add the corn kernels and cook for 3 minutes.

7. 7

   7. Return the meatballs to the pot along with any juices they released. Reduce to medium-low heat and cook for 12 to 15 minutes, until fully cooked and the broth looks slightly thickened.

8. 8

   8. Add the lime juice and the remaining cilantro. Taste and adjust salt if needed.

9. 9

   9. Serve hot. If you want to keep the meatballs warm before serving, you can cover the pot and hold it in a 200 °F / 95 °C oven for up to 15 minutes.