Puerto Rican Meatballs

Puerto Rican Meatballs (6 servings)

1 lb. ground beef
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried oregano
½ teaspoon garlic powder
2 tablespoons Panko bread crumbs
3 tablespoons milk
1 medium egg, beaten

Sauce
2 tablespoons olive oil
1/3 cup onion, small dice
3 small sweet peppers, small dice
1 grilled pimento, julienned
1 large tomato, small dice
3 garlic cloves, minced
12 seedless olives, sliced
2 teaspoons capers
1/3 cup tomato sauce
1 teaspoon Spanish smoked paprika (sweet)
1 ½ cups water
1 ½ tablespoons finely chopped parsley

1. Mix the bread crumbs and milk.
2. Mix the beef with the bread crumbs, 1 teaspoon of salt, the pepper, oregano, garlic powder and egg.
3. Make 24 meatballs and bake in the oven at 400º for about 15 minutes (they don’t have to cook through).
4. At medium low, in a medium sauce pan, heat the olive oil and cook the onion, peppers, and garlic for five minutes.
5. Add the tomato, olives, capers, paprika and tomato sauce. Cook for another five minutes.
6. Add the meatballs, water and ½ teaspoon of salt. Bring to a boil.
7. Lower the heat to low and cook covered for 30 minutes or until the sauce thickens. If the sauce doesn’t thicken enough, uncover and cook until desired consistency.
8. Taste for salt and add more if needed.
9. Sprinkle with parsley right before serving.

Serve over mashed potatoes or rice.