Dominican Yuca and Beef Meatballs in Tomato, Sweet Pepper and Olive Caldero Sauce

Instructions

1. 1

   1. In a large bowl, combine the ground beef, grated cassava, half of the red onion grated, 4 mashed garlic cloves, half of the cilantro, 1 teaspoon dried oregano, cumin, black pepper, 1 teaspoon salt, and sour orange juice. Mix just until combined so the meatballs stay tender.

2. 2

   2. Shape into 12 medium meatballs with lightly damp hands and place them on a tray. For a firmer texture, refrigerate them for 10 minutes if desired.

3. 3

   3. Heat 2 tablespoons vegetable oil in a caldero or deep skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning carefully so they sear on several sides. They do not need to be fully cooked yet. Transfer them to a plate.

4. 4

   4. In the same caldero, add the remaining 1 tablespoon vegetable oil. Sauté the remaining red onion in thin strips, the sweet peppers, and 2 chopped garlic cloves for 4 minutes, until fragrant and softened.

5. 5

   5. Stir in the tomato paste and cook for 1 minute, stirring constantly. Add the crushed tomato, beef broth, green olives, bay leaf, sugar, the remaining 1/2 teaspoon salt, and the remaining 1 teaspoon dried oregano. Mix well.

6. 6

   6. When the sauce starts to simmer gently, reduce to medium-low heat and return the meatballs to the caldero along with any juices they released. Cover partially and cook for 18 to 20 minutes, until fully cooked and the sauce has thickened.

7. 7

   7. Meanwhile, toast the cassava flatbread on a tray in a preheated oven at 350°F / 175°C for 4 to 6 minutes, or in a dry skillet, until crisp. Set aside.

8. 8

   8. Taste the sauce and adjust salt if needed. Turn off the heat, remove the bay leaf, and finish with the remaining fresh cilantro on top.

9. 9

   9. Serve the meatballs hot with plenty of sauce and toasted cassava flatbread on the side for scooping up the rich juices.