Dominican Beef and Ripe Plantain Meatballs in Tomato, Sweet Pepper and Oregano Sauce with Light Coconut Rice

Instructions

1. 1

   1. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add the diced ripe plantain and sauté for 3 to 4 minutes until golden around the edges but still firm. Transfer to a plate and let cool for 5 minutes.

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   2. In a large bowl, combine the ground beef, half of the chopped white onion, half of the garlic, the cilantro, 1 teaspoon dried oregano, the cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, the egg, the breadcrumbs, and the sautéed ripe plantain. Mix gently without overpacking.

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   3. Shape the mixture into 12 evenly sized meatballs. If you have time, refrigerate them for 10 minutes so they hold their shape better.

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   4. Heat 1 tablespoon vegetable oil in the same skillet over medium-high heat. Brown the meatballs in batches for 5 to 6 minutes total, turning to sear several sides. They do not need to be fully cooked yet. Remove and set aside.

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   5. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the remaining onion, remaining garlic, and the sweet peppers for 3 to 4 minutes until fragrant and soft. Add the tomato paste and cook for 1 minute, stirring.

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   6. Stir in the crushed tomato, 1 cup water, apple cider vinegar, the remaining 1 teaspoon dried oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Cook the sauce over medium heat for 5 minutes until slightly thickened.

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   7. Return the meatballs to the skillet with the sauce. Cover partially and cook over medium-low heat for 12 to 15 minutes, or until the meatballs are fully cooked and reach an internal temperature of 160°F / 71°C.

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   8. Meanwhile, make the light coconut rice. In a medium saucepan, combine the coconut milk, 3/4 cup water, long-grain rice, bay leaf, butter, and 1/2 teaspoon salt. Bring to a gentle boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed.

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   9. Turn off the heat for the rice and let it rest, covered, for 5 minutes. Remove the bay leaf and fluff the rice with a fork.

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    10. Serve the coconut rice on plates or shallow bowls, top with the meatballs and plenty of tomato-sweet pepper sauce, and finish with a little extra cilantro if desired.