Dominican Beef Meatballs in Tamarind Sauce with Rustic Taro Mash and Sautéed Red Onion

Instructions

1. 1

   1. In a large bowl, mix the ground beef with the breadcrumbs, egg, 3 minced garlic cloves, sweet pepper, white onion, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper until combined without overworking the mixture.

2. 2

   2. Shape the mixture into 12 even meatballs and place them on a tray. Refrigerate for 10 minutes so they hold their shape better while you prepare the rest.

3. 3

   3. Place the taro root in a pot with enough water to cover it. Add 1/4 teaspoon salt and cook over medium-high heat for 20 to 25 minutes, until very tender when pierced with a knife.

4. 4

   4. While the taro cooks, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Brown the meatballs in batches for 6 to 8 minutes total, turning to sear all sides. Transfer them to a plate; they do not need to be fully cooked yet.

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   5. In the same skillet, add the remaining tablespoon of vegetable oil if needed. Add the red onion and sauté for 3 to 4 minutes until softened and lightly colored. Remove half of the red onion to use for serving.

6. 6

   6. To the skillet with the remaining red onion, add the tamarind paste, 240 ml (1 cup) water, honey, tomato sauce, the remaining 1/4 teaspoon black pepper, the remaining 1/4 teaspoon salt, and the remaining 1/2 teaspoon dried oregano. Cook for 2 to 3 minutes, stirring, until the sauce is smooth.

7. 7

   7. Return the meatballs to the skillet with the tamarind sauce. Reduce the heat to medium-low, partially cover, and cook for 12 to 15 minutes, until the meatballs are cooked through and the sauce thickens slightly.

8. 8

   8. Drain the cooked taro and return it to the pot. Add the butter, warm milk, the remaining grated garlic clove, lime juice, and up to 120 ml (1/2 cup) hot water if needed. Mash until you get a rustic purée that is smooth but still has a little texture.

9. 9

   9. Taste the taro mash and adjust salt if needed. If you want a lightly golden top, you can place it in an oven-safe dish and bake it for 5 minutes in a preheated oven at 400°F (200°C).

10. 10

    10. Serve a bed of rustic taro mash, top with 3 meatballs per serving and plenty of tamarind sauce, finish with the reserved sautéed red onion, and sprinkle with chopped fresh cilantro.