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Dominican Meatballs
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16 INGREDIENTS • 9 STEPS • 30MINS

Dominican Meatballs

Recipe

4.5

1 rating
This great meatball recipe is sure to delight, whether served alone or accompanying another dish.
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This great meatball recipe is sure to delight, whether served alone or accompanying another dish.
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.

30MINS

Total Time

$0.80

Cost Per Serving

Ingredients

Servings
12
us / metric
Cooking Oil
1 Tbsp
Cooking Oil
Lean Ground Beef
455 g
Lean Ground Beef
Onion
1/4
Onion, minced
Garlic
2 cloves
Garlic, minced
Cubanelle Pepper
3/4
Cubanelle Pepper
Breadcrumbs
4 Tbsp
Breadcrumbs
or Galleta Molida
Egg
1
Egg
Chicken Bouillon Powder
2 tsp
Chicken Bouillon Powder
Dried Oregano
1/2 tsp
Dried Oregano
or Dominican Ground Oregano
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Onion
1/4
Onion, chopped
Distilled White Vinegar
1 tsp
Distilled White Vinegar
Tomato Paste
2 Tbsp
Tomato Paste
Tomato Sauce
225 g
Tomato Sauce
Manzanilla Olives
8
Manzanilla Olives
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped

Nutrition Per Serving

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Calories
96
Fat
4.9 g
Protein
9.0 g
Carbs
3.9 g
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author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.

Cooking Instructions

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step 1
Add Cubanelle Pepper (1/4), Onion (1/4), and Garlic (2 cloves) to food processor. Chop until vegetables almost form a paste.
step 1 Add Cubanelle Pepper (1/4), Onion (1/4), and Garlic (2 cloves) to food processor. Chop until vegetables almost form a paste.
step 2
Add Lean Ground Beef (455 g), processed vegetables, Breadcrumbs (4 Tbsp), Ground Black Pepper (1/4 tsp), Egg (1), Chicken Bouillon Powder (2 tsp), and Dried Oregano (1/2 tsp) to a bowl. Use a spoon to mix.
step 2 Add Lean Ground Beef (455 g), processed vegetables, Breadcrumbs (4 Tbsp), Ground Black Pepper (1/4 tsp), Egg (1), Chicken Bouillon Powder (2 tsp), and Dried Oregano (1/2 tsp) to a bowl. Use a spoon to mix.
step 3
Use a cookie scoop to scoop out meat ball portions, roll them in your hands one by one before placing them onto a separate plate.
step 3 Use a cookie scoop to scoop out meat ball portions, roll them in your hands one by one before placing them onto a separate plate.
step 4
Add Cooking Oil (1 Tbsp) to a pan on medium-high heat. Once heated, add meatballs to the pan in batches. After a few minutes, rotate meatballs to cook all sides evenly.
step 4 Add Cooking Oil (1 Tbsp) to a pan on medium-high heat. Once heated, add meatballs to the pan in batches. After a few minutes, rotate meatballs to cook all sides evenly.
step 5
After the meatballs are finished searing, remove some oil, leaving about a table spoon of oil in the pan.
step 6
Hand chop Onion (1/4) and Cubanelle Pepper (1/2) and add to the pan. Add Distilled White Vinegar (1 tsp) and cook for 2-3 minutes, or until soft.
step 6 Hand chop Onion (1/4) and Cubanelle Pepper (1/2) and add to the pan. Add Distilled White Vinegar (1 tsp) and cook for 2-3 minutes, or until soft.
step 7
Add Tomato Paste (2 Tbsp) and Tomato Sauce (225 g). Fill half the can of tomato sauce with water, give it a whirl and add it in. Then add Manzanilla Olives (8) to the pan.
step 7 Add Tomato Paste (2 Tbsp) and Tomato Sauce (225 g). Fill half the can of tomato sauce with water, give it a whirl and add it in. Then add Manzanilla Olives (8) to the pan.
step 8
Add meatballs to the pan. Stirring occasionally, cook the meatballs in the sauce for about 25 minutes or until the sauce is reduced by half.
step 9
Add Fresh Cilantro (2 Tbsp) and serve!
step 9 Add Fresh Cilantro (2 Tbsp) and serve!

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