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OMG! The recipe for my Best Cuban Meatballs is to die for.
Jump to RecipeThese meatballs have so much flavor and came out so moist. I am not sure where I saw the idea of blending some vegetables to add to the meatballs but it is the perfect trick. I have now done this a couple of times and it is a game changer. Pulsing the veggies in a food processor so they maintain some texture but easily combine with the ground turkey is the key. Veggies have a lot of moisture in them and when blended the moisture comes out and is mixed into the meatball.
The sofrito is a common Hispanic base/start to many dishes. The origin of the SOFRITO is … Every culture has some sort of meatball dish. Some examples include:
IRAQI LENTIL SOUP WITH MEATBALLS
My meatballs are assembled as a traditional meatball. The veggies are blended and added to the ground turkey with the breadcrumbs. Then, they are formed using an ice cream scoop and placed on a baking tray. The meatballs are baked to get some browning on them. And they finish cooking in the pot with the Cuban flavored tomato sauce. I served the meatballs over cheesy polenta/grits. I topped it with some pepperjack cheese and ladled more sauce over them. I also added some tostones and some broccolini for some color.
Creating the Meatballs
Building the sauce/gravy
The Best Cuban Meatballs plated
Best Cuban Meatballs
Created a recipe just because and my Best Cuban Meatballs will be cooked many times over for others but mostly for me!
Ingredients
Meatballs
- 2 Lbs Ground Turkey
- 3 Whole Roma or plum tomatoes
- 1/2 Whole Red onion
- 1/2 Bunch Parsley
- 3 Cloves Garlic minced
- 1 Tsp Cumin
- 1 Tsp Oregano
- 1 Tsp Sazon
- 1 Cup GF breadcrumbs
- 1 Tsp Salt
- 1 Tsp Black pepper
- 2 Tbsp Lime (or Lemon) juice
Cuban Tomato Sauce
- 1 29 Ounces Tomato sauce
- 1 Whole Medium yellow onion
- 1 – 2 Coves Garlic minced
- 1 Tsp Salt
- 1 Tsp Black pepper
- 2 Tsp Cumin
- 2 Tsp Oregano
- 1 Packet Sazon seasoning
- 1 Whole Bay leave
- 1 Tbsp Olive oil
Instructions
Meatballs
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Begin by blending the tomatoes, onions and parsley in a blender. Now combine all the ingredients in a mixing bowl and mix well. Form the meatballs, some 2 – 3 inches in diameter and place on a baking tray. Put in a 350 degree oven and bake for 30 minutes. Set aside.
Cuban Tomato Sauce
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Begin by heating the oil in a Dutch oven over medium high heat. Once warm, add in the onions and cook for 2 minutes. Now, add in the spices and cook for another 3 minutes. Add in the garlic and cook for 1 minute.
Add in the tomato sauce followed by the bay leaf. Let the sauce simmer for 10 – 15 minutes.
Final Assembly
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Add the meatballs to the sauce and simmer for 20 – 30 minutes. To serve, put cheesy polenta or grits in the bottom of the dish. Top with meatballs and melt some mozzarella on top. You will note that I served my dish with tostones and some broccolini.
Enjoy!
Recipe Notes
Add a little water if need for the breadcrumbs to soak up.
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