(Puerto Rican Meatballs in Sauce)

Puerto Rican meatballs are always a hit in my house. My family gets excited when I make them. Sometimes, I skip using breadcrumbs and eggs, but for this recipe, I followed the traditional way and browned them to enhance the flavors. The special part of my Puerto Rican recipe is adding Sofrito to the sauce and adobo to the meatballs, which makes them so tasty. These meatballs can be enjoyed with white rice or over mashed potatoes. It’s a delicious meal everyone loves!

Ingredients

(For the Meatballs)

1 egg

1/2 cup of bread crumbs, garlic, and herbs

1 pound of ground chicken

1 tsp of adobo

1/2 tsp of oregano

1/2 tsp of onion powder

1/2 tsp of garlic powder

1/2 tsp of red pepper flakes

1/2 tsp of dry cilantro leaves

Salt and pepper about 1/2 tsp each

(mix well and form balls that are approximately 1 inch in diameter, refrigerate until ready to use)

(For the Sauce)

1 carrot cut in circles

1 potato cut into circles or 8 baby white potatoes cut in half

3 bell peppers yellow, red, and orange, diced

1 packet of sazon with color

1 packet of powdered chicken flavor

1 tsp of adobo

3-4 garlic cloves, minced

1 tbsp of sofrito

1 tsp of paprika (optional)

1 tsp of oregano

1 tsp of cilantro

1 can of tomato sauce

1 tsp of tomato paste

3/4 cup of water add more if needed

1 tbsp of olive oil or vegetable oil

Salt and Pepper to taste

Instructions

To fry meatballs, first, heat 2 tablespoons of oil in a pan over medium-high heat. Once the oil is hot, carefully place the meatballs in the pan. Cook the meatballs for 7 to 10 minutes, flipping them every few minutes. This helps to ensure they cook evenly and do not burn. When they are browned and cooked all the way through, remove the meatballs from the heat. Set aside.

In the same pan, add the chopped peppers and onion. Cook them until they are soft and clear. Then, add the garlic and stir for about one minute until you smell its nice aroma. Next, mix in the sofrito, sazon, and chicken powder. After that, pour in the tomato sauce and tomato paste. Add the oregano, adobo, cilantro, paprika, and some water. Finally, sprinkle in salt and pepper to taste. Stir everything well to combine.

Carefully add the meatballs to the sauce and cook, covered. (for about 15 minutes)

Uncover and add the potatoes and carrots. Cook covered for another 10 minutes or until potatoes are tender. Taste and adjust seasoning.

Serve with rice and beans, or over mashed potatoes.

Enjoy!