Stove top Spanish Meatballs


Meatball Ingredients:
1 lb ground beef
1 lb ground turkey or chicken
3 eggs
1 large onion diced fine
1 bunch cilantro minced
2 cloves garlic minced
1/2 cup breadcrumbs
2 Tablespoons Worcestershire sauce
1 tablespoon onion powder
1 tablespoon garlic powder
Salt and pepper to taste
Sauce INGREDIENTS:
4 tomatoes boiled
1 can tomato puree
1 cup water
1/2 cup sofrito
1 tablespoon maggi jugo
1 tablespoon onion powder
1 tablespoon garlic powder
3 packets goya sazon
3 chicken bouillon cubes
1 tablespoon oregano
Salt and pepper to taste
1 onion sliced
1 green pepper sliced
3 large potatoes cubed small
1 carrot cubed small
Instructions:
Combine all meatball ingredients in one mixing bowl form them all into balls ahead of time to prepare to fry them. Once all balls are made set aside. Assuming all vegetables are cut already if not chop now and boil tomatoes. Place tomatoes, water and tomato puree in blender add all spices blend well. Do not add vegetables those will be added later.
Use a 4 qt or bigger sauce pan. Add oil enough to completely cover entire surface on bottom heat on high add meatballs cooking 5-10 minutes on both sides. You might have to work in batches if you have alot of meatballs and not enough space its fine. You don’t have to worry about the meatballs being completely cooked through at this point they will finish cooking in the sauce.
When all meatballs are fried add vegetables on top and let cook for a few minutes. Add tomato sauce on top. Turn heat to medium cover and cook until potatoes and carrots are fork tender usually 20-30 minutes. Stirring a few times in between to make sure all vegetables cook evenly. Garnish with cilantro and enjoy.

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