Puerto Rican Meatballs (Edit recipe)

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Puerto Rican meatballs in sofrito sauce or albóndigas guisadas (think carne guisada but with meatballs!) are flavorful beef meatballs cooked in a savory sofrito sauce. This recipe was passed down to me by my mom, who in my opinion is the best cook in the world. Mami’s meatballs are a fave in my household and I’m sure they will be in yours too!

15 minutes

45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	90
Fat:	8 g
Carbohydrates:	5 g
Protein:	1 g
Cholesterol:	2 g
Sodium:	642 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

Serves: 4

Ingredients

Meatballs

1 whole Egg
0.125 cup Healthy Rican Sofrito Seco
0.25 cup Milk
2 Tbsp Green Olives, diced
1 tsp Ketchup
2 tsp dry form Onion Soup Mix
0.5 Tbsp Garlic Powder
0.5 Tbsp Onion Powder
0.5 tsp dried Oregano
0.25 tsp Black Pepper
0.5 Tbsp Healthy Rican Adobo
1 tsp Healthy Rican Sazón
2 Tbsp Extra Virgin Olive Oil, for frying

Sauce

0.25 cup Healthy Rican Sofrito Seco
0.25 cup Tomato Sauce
1 tsp Chicken Boullion (Better Than Boullion concentrate)
1 whole Onion, diced
0.5 whole Red Bell Pepper, sliced
0.5 tsp Red Wine Vinegar
0.5 tsp dried Oregano
1 tsp Healthy Rican Sazón
0.25 cup Green Olives
1 sprig Cilantro

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To prepare meatballs, add beef and all the other ingredients in a bowl and mix together until well combined.
Shape beef mixture into meatballs, about 15 medium or 8-10 large.
Heat olive oil in a large skillet over medium heat.
Add meatballs to skillet and cook for a few minutes until brown on all sides. Remove from heat. Please note, the meatballs won't be fully cooked yet.
Heat a saucepan over medium heat. Add sofrito, tomato paste, chicken bouillon, onion and peppers. Cook for 2-3 minutes until fragrant. Add water, vinegar, oregano, sazón, olives and cilantro.
Add the meatballs and roll them in the sauce to make sure they are evenly coated.
Cover, reduce heat and simmer for 15-20 minutes or until sauce thickens. Remove the cilantro sprigs.
Serve over rice or with your side dishes of choice. Enjoy!