Cuban Meatballs
Jorge Castillo: When you think of meatballs, you probably are thinking about something Italian...
Glenn Lindgren: ... don't forget Swedish meatballs...
Raúl Musibay: ... or those little meatballs in the barbeque sauce some people serve at parties.
Glenn Lindgren: ... those are usually made out of rubber, aren't they?
Jorge Castillo:However, Cubans have their own version of the meatball. This is a great recipe for this Cuban treat.
Raúl Musibay: The key here is that Cuban meatballs are big!
Glenn Lindgren: That's one SPICY meatball!
Jorge Castillo:Wrong commercial, Glenn!
- 2 eggs
- 1 cup cracker crumbs
- (Try Cuban, or Club Crackers. You can also buy prepared crumbs)
- 1/4 cup milk
- 1 1/2 pounds ground beef
- 1 teaspoon dry yellow mustard
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion chopped fine
- 1/2 cup green onions chopped fine
- Flour for rolling
- Olive oil for frying
- SAUCE
- Olive oil for frying
- 1 medium onion, chopped
- 1 green pepper, chopped
- 4 garlic cloves mashed
- 1/3 cup ketchup
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 can tomato sauce
- 1 cup cracker crumbs
Form mixture into large balls. Roll in flour to lightly coat and sauté in olive oil until cooked through.
To make sauce, sauté onion and green pepper in olive oil until translucent. Add mashed garlic during the last minute or two of frying. Drain thoroughly.
Add remaining ingredients and mix well. Pour the sauce in a large sauce pan, add the cooked meat balls, and bring to a boil.
Reduce heat and simmer on low for about 30 minutes.
