Dominican Beef Meatballs in Tamarind Sauce with Taro Mash and Cucumber Salad

Instructions

1. 1

   1. In a large bowl, mix the ground beef with the breadcrumbs, egg, half of the minced garlic, half of the chopped sweet pepper, 1/2 cup (60 g) finely chopped red onion, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix just until combined and shape into 12 even meatballs.

2. 2

   2. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning so they color on several sides. They do not need to be fully cooked at this stage. Transfer them to a plate.

3. 3

   3. In the same skillet, add the remaining 1 tablespoon vegetable oil. Sauté the rest of the red onion and the remaining sweet pepper for 3 minutes. Add the rest of the garlic and cook 30 seconds more. Stir in the tamarind paste, honey, 1 cup (240 ml) water, the remaining 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes, stirring, until the sauce is smooth.

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   4. Return the meatballs to the skillet with the sauce. Cover and cook over medium-low heat for 12 to 15 minutes, until fully cooked and the sauce thickens slightly. The safe internal temperature of the meatballs should reach 160°F (71°C).

5. 5

   5. Meanwhile, place the taro in a pot with the remaining water and an extra pinch of salt if desired. Bring to a boil, then cook over medium heat for 18 to 20 minutes until very tender. Drain well.

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   6. Make the taro mash by mashing the hot taro with the butter and milk. Adjust with an extra pinch of salt and black pepper to taste until smooth and creamy.

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   7. For the salad, combine the cucumber with the remaining red onion, thinly sliced, the white vinegar, lime juice, fresh cilantro, and a pinch of salt. Let it rest for 5 minutes so the flavors meld.

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   8. Serve a bed of taro mash on each plate, top with 3 meatballs and plenty of tamarind sauce, and add the cucumber salad on the side.