Dominican Style Meatballs

Juicy meatballs simmered in a savory Dominican-style sauce that’s packed with flavor. The sofrito and spices bring it all together in the best way. Serve it over rice, pasta, or mashed potatoes, and it just works.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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For the Meatballs

• 2 lbs ground beef

• 2 tbsp sofrito

• 1 tbsp garlic paste

• ½ yellow onion, grated

• 1 tbsp garlic powder

• 1 tbsp adobo (all-purpose seasoning)

• 1 tbsp oregano

• 1 cup plain breadcrumbs

• 1 egg, beaten

• Fresh cilantro

For the Sauce

• Oil (for sautéing)

• ½ yellow onion, sliced

• ½ red bell pepper, sliced

• ½ green bell pepper, sliced

• 2 tbsp tomato paste

• 2.5 cups water

• 1 tbsp bouillon

• 1 tsp black pepper

• 2 tsp vinegar

• Fresh cilantro

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Step-by-Step Instructions

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Step 1: Make the Meatballs

1. In a large bowl, combine ground beef, sofrito, garlic paste, grated onion, garlic powder, adobo, oregano, breadcrumbs, and beaten egg.

2. Mix thoroughly until well combined.

3. Using an ice cream scoop, form uniform meatballs.
   (2 lbs should yield about 25 medium-sized meatballs.)

Step 2: Brown the Meatballs

1. In a pan over medium-high heat, brown the meatballs without oil, about 2–3 minutes per side.

2. Remove and set aside.

Step 3: Build the Sauce

1. In the same pan, add a little oil.

2. Add onion and bell peppers. Cook until softened.

3. Stir in tomato paste and combine well.

4. Lower heat to medium.
   Add water, bouillon, black pepper, and vinegar. Stir.

Step 4: Finish the Dish

1. Add the browned meatballs back into the sauce.

2. Baste the meatballs with sauce.

3. Cover and cook for 20 minutes.

4. Halfway through, baste again and cover.

5. Finish with fresh cilantro.

Notes from My Kitchen

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1. Grated onion keeps the meatballs moist and flavorful.

2. Browning without oil helps them hold their shape.

3. Perfect with white rice, pasta, or mashed potatoes

Yield: 8

Author: Michelle Disla

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Dominican Style Meatballs (Albóndigas)

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

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Ingredients

For the Meatballs

• 2 lbs ground beef
• 2 tbsp sofrito
• 1 tbsp garlic paste
• ½ yellow onion, grated
• 1 tbsp garlic powder
• 1 tbsp adobo (all-purpose seasoning)
• 1 tbsp oregano
• 1 cup plain breadcrumbs
• 1 egg, beaten

For the Sauce

• Oil (for sautéing)
• ½ yellow onion, sliced
• ½ red bell pepper, sliced
• ½ green bell pepper, sliced
• 2 tbsp tomato paste
• 2.5 cups water
• 1 tbsp bouillon
• 1 tsp black pepper
• 2 tsp vinegar
• Fresh cilantro

Instructions

1. In a large bowl, combine ground beef, sofrito, garlic paste, grated onion, garlic powder, adobo, oregano, breadcrumbs, and beaten egg.
2. Mix thoroughly until well combined.
3. Using an ice cream scoop, form uniform meatballs.
4. (2 lbs should yield about 25 medium-sized meatballs.)
5. In a pan over medium-high heat, brown the meatballs without oil, about 2–3 minutes per side.
6. Remove and set aside.
7. In the same pan, add a little oil.
8. Add onion and bell peppers. Cook until softened.
9. Stir in tomato paste and combine well.
10. Lower heat to medium.
11. Add water, bouillon, black pepper, and vinegar. Stir.
12. Add the browned meatballs back into the sauce.
13. Baste the meatballs with sauce.
14. Cover and cook for 20 minutes.
15. Halfway through, baste again and cover.
16. Finish with fresh cilantro.

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