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Caribbean Remembrances: Recipes
Contributed by Members of the Community
Emy’s
Meatballs
Contributor: Emy Triay
Country: Cuba
Ingredients:
For Meatballs:
1 ½ ground beef
1 package
Knor sazón criollo
1 egg
¼ cup milk
1 cup bread crumbs
(Flavored)
1 tsp mustard
1 tsp salt
1/8 tsp black grounded
pepper
For the
sauce:
¼ cup of olive oil (or less)
3-4 garlic cloves (minced)
1
small onion (chopped)
½
green bell pepper
1 can of tomato sauce
1/3 cup of ketchup (or
less)
1 tsp salt
1 tsp sugar
½ cup cooking
wine
Directions:
Mixed well all of the ingredients and shape into meatballs. For the sauce, first sauté
the garlic, onion, and pepper in the olive oil. Then add the rest of the
ingredients and once it’s all heat up add the meatballs and cook cover for
15 to 20 minutes at medium or medium-low heat, until the meatballs are
cooked mixing occasionally.
Let rest for 15 minutes and serve.
Personal
Passage:
My meatballs (a variation of Doña Emilia’s
recipe) remind me of my husband, who insists that I cook them at least
once a week and has eaten up to ten at one
sitting.
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Last update: February 22, 2007