You are here: Home » Recipes » Meatballs in Sofrito Sauce Meatballs in Sofrito Sauce Kitchen Tested Yield 10 servings Prep 15 mins Cook 31 mins Meatballs in a flavorful Puerto Rican sauce. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Sofrito is a rich sautéed mixture of onion, peppers and garlic that makes a great tomato sauce. It is used in many Puerto Rican dishes. Use a lean ground beef, but not the leanest, so that the meatballs will be tender. Ingredients Sofrito Sauce:2 tablespoons vegetable oil1 cup onion, chopped1 cup chopped red or green bell pepper2 cloves garlic, minced1 can (14-oz) diced tomatoes, undrained1/2 cup water1/3 cup cilantro sprigs1/2 teaspoon salt1/4 teaspoon Coarsely ground black pepperMeatballs:1 pound lean ground beef1/3 cup chopped pimiento-stuffed green olives1 egg lightly beaten3 tablespoons dried breadcrumbs1 clove garlic, minced1/2 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon Coarsely ground black pepper2 tablespoons vegetable oilLime-Cilantro Gremolata:1 lime1 tablespoon minced fresh cilantro1 clove garlic, minced Instructions To prepare sofrito sauce, heat oil in a medium saucepan over medium-high heat. Add onion, pepper and garlic; sauté 10 minutes or until tender. Place onion mixture and remaining sauce ingredients in blender or food processor; process until smooth. Set aside. To prepare meatballs, combine beef and next 7 ingredients (beef through black pepper) in a medium bowl; shape mixture into 30 (1-inch) meatballs. Heat oil in a large nonstick skillet over medium heat. Add meatballs; cook until brown on all sides, about 6 minutes. Drain well; return to pan. Add sofrito sauce; bring to boil. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until meatballs are done and sauce thickens, about 5 minutes, stirring occasionally. Spoon into a serving bowl or individual shot glasses. To prepare gremolata, grate rind from lime, reserving lime for another use. Combine lime rind, cilantro and garlic in a small bowl. Sprinkle over meatballs. Serves 10. Recipe by Lisa Holderness and Wini Moranville.