Recipe
Beef Meatballs in Criolla Sauce
Beef and pork meatballs stewed in a criolla sauce with tomato and dry wine, perfect to serve over spaghetti with grated cheese.
- Preparation25 min
- Cooking35 min
- Total time1 h
- Servings8 servings
- DifficultyMedium
These meatballs feature a sauce with a very criollo flavor and are the ideal accompaniment for good spaghetti. A mixture of beef and pork, aromatic herbs, and a sofrito with tomato and dry wine that gives all the taste of Cuban cuisine.
Ingredients
Check off the ingredients you have.
For the meatballs
For the sofrito and sauce
To serve
Method
The meatballs
- Chop the onion and peppers, and crush the garlic. Reserve everything separately.
- In a large bowl, mix the two ground meats. Add salt, pepper, cumin, oregano, thyme, basil, and parsley to taste.
- Add half of the peppers, onion, and garlic you prepared. Also incorporate the bread soaked in milk and the egg.
- Mix all ingredients well and set the mixture aside.
The criolla sauce
- In a skillet, prepare a sofrito with the oil and the rest of the garlic, onion, and peppers.
- When the sofrito starts to release its juices, add the tomato sauce and dry wine.
- Form small balls with the mixture and coat them in the crushed crackers.
- Place the meatballs in the sauce, cover, and let them cook for 20 minutes, turning them frequently so they cook evenly. If the sauce thickens, add a little more dry wine or tomato sauce.
The spaghetti and assembly
- In another pot, bring water to a boil and cook the spaghetti according to package instructions.
- Drain them and serve on plates.
- Cover with the meatballs and their sauce, preferably in the center, and sprinkle with grated cheese to your taste.
Original video
In Spanish
