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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!

Course dinner
Cuisine Cuban food, Cuban recipe, Fusion
Keyword Cuban food, Cuban recipe, gluten free, Meatballs, Sauce
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Author Peter

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

  1. 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

  1. 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

  1. 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.