Cuban Meatballs

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A bowl of rice, meatballs and vegetables.

Cuban Meatballs

Ingredients
  

  • Meatballs:
  • pounds ground beef
  • 4 tablespoon finely diced onion
  • 4 tablespoons finely diced red bell pepper
  • 2 eggs
  • ¼ cup whole milk
  • 1 cup cracker meal
  • 1 teaspoon yellow mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ – 1 cup of all-purpose flour
  • 3 tablespoons olive oil
  • Sauce:
  • 2 tablespoons olive oil
  • ½ large onion, finely diced
  • ½ red bell pepper, finely diced
  • 2 garlic cloves, finely diced
  • 1 8-ounce cans tomato sauce
  • ¾ cup water
  • ½ cup white wine
  • ¼ cup ketchup
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Combine ground beef, onion, bell pepper, eggs, milk, cracker meal, mustard, salt and black pepper. Shape into meatballs and roll in flour.
  • Heat 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pan over medium-high heat. Working in batches, brown meatballs on all sides until golden brown. Transfer to paper towel lined plate. Discard oil and wipe pan with a paper towel.
  • In the same pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and bell pepper, and sauté 3-4 minutes until tender. Add garlic and continue to sauté for 30 seconds. Add tomato sauce, water, white wine, ketchup, sugar, and salt and pepper; cook, covered, on low heat for 30 minutes, stirring occasionally.
  • Add parsley; stir to combine. Serve with white rice. Enjoy!