Recipe by loof
These hearty beef meatballs are delicious, but the zippy zesty sauce puts them over the top! From "The Meatball Cookbook Bible"....
Top Review by CHEF GRPA
You certainly got my attention and interest.- To me it like or very similar to s jerk chicken. I've used rum before, in a Caribbean dish, but never so much. So I used Myers Dark Rum, I think you may used Appleton Rum not spiced but proper Jamaican rum. Yes, excellent sauce that can be used for a number of dishes This was fantastic and So easy to do! I will definitely make this again. Thank you!!! Happy Cooking to y'all!....PRMR 2013.....Grpa
- 1 1⁄4 lbs ground beef
- 1 cup cooked rice
- 1 small onion
- 2 garlic cloves
- salt and pepper
- 2 tablespoons vegetable oil
- 1 small red onion
- 4 garlic cloves
- 1 green bell pepper
- 1 large jalapeno pepper (or serrano)
- 2 cups beef stock
- 1⁄4 cup dark rum
- 1⁄4 cup sliced green olives
- 3 medium tomatoes
- 2 tablespoons fresh grated ginger (or 1/2 tsp ground)
- 2 tablespoons tomato paste
- 2 tablespoons molasses
- 2 tablespoons lime juice (fresh is best)
- 1⁄4 cup chopped fresh cilantro (or parsley)
- 1 tablespoon cornstarch
- 1⁄2 cup chopped salted peanuts
- cooking spray
Directions See How It's Made
- For the meatballs:.
- Grate the onion. Mince the 2 garlic cloves. Line a rimmed baking sheet with foil and spray with cooking spray.
- In a large bowl mix the ground beef, rice, onion, garlic, salt and pepper. Form mixture into 2" meatballs and put on the prepared baking sheet. Spray tops of meatballs with cooking spray.
- Broil meatballs, 6 inches from the heat, turning to brown all sides. Remove pan from oven and set aside while preparing the sauce.
- For the sauce:.
- Chop the onion, bell pepper, and tomatoes. Mince the garlic and jalapeno.
- Heat the oil in a large skillet over medium high heat. Saute the onion, garlic, bell pepper, and jalapeno for about 3 minutes. Stir in stock, rum, olives, tomatoes, ginger, tomato paste, molasses, and lime juice. Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 10 minutes.
- Add meatballs and cilantro to the sauce and bring to a boil Reduce heat, cover, and simmer over low heat for about 15 minutes. Turn meatballs occasionally while simmering.
- Combine cornstarch and 1 tablespoon cold water in a small cup, mixing well. Stir into the skillet and simmer for 2 more minutes, until the sauce is slightly thickened.
- Serve sprinkled with chopped peanuts.