Recipe
Corn Meatballs
Tender corn meatballs with bits of pork, simmered in a rustic Cuban tomato, onion and ají sauce. A taste of the Cuban countryside.
- Preparation25 min
- Cooking35 min
- Total time1 h
- Servings8 servings
- DifficultyMedium
Ingredients
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Method
- Cut the pork into small pieces and marinate with salt, pepper and the lemon juice.
- Season the ground tender corn with salt and pepper. Add one onion and half of the ají, both ground.
- Incorporate the marinated pork into the corn mixture and form medium-sized meatballs.
- Heat the lard in a pot and sauté the other onion and the rest of the ají, finely chopped.
- Add the crushed garlic and tomato purée and cook for a few minutes.
- Add the water and bring to a simmer over low heat.
- When boiling, carefully add the meatballs one by one and cover the pot tightly.
- Simmer over low heat, barely touching them, moving them only slightly with the slotted spoon, until well cooked.
