Meatballs In Sofrito Sauce - cooking recipe

Ingredients

Sofrito Sauce
2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes, undrained
1/2 cup water
1/3 cup loosely packed cilantro leaf
1/2 teaspoon salt
fresh coarse ground black pepper
Meatballs
1 lb lean ground beef
1/3 cup chopped green olives (pimiento-stuffed)
1 egg, lightly beaten
3 tablespoons dried breadcrumbs
2 large garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
fresh coarse ground black pepper
2 tablespoons vegetable oil
Lime-Cilantro Gremolata
1 grated lime, rind of
1 tablespoon minced cilantro leaf
2 large garlic cloves, minced

Preparation

To prepare Sofrito Sauce, heat oil in a medium saucepan. Add onion, pepper and garlic. Saute until vegetables are tender, about 10 minutes. Transfer to a blender or food processor. Add tomatoes, water and cilantro. Blend or process until smooth. Add salt and pepper.
To prepare meatballs, combine beef, olives, egg, breadcrumbs, garlic, oregano, salt and pepper. Mix well. Form mixture into 30 (1-inch) meatballs. Heat oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides. Drain off fat.
Add sofrito sauce to skillet. Bring to a boil; reduce heat. Cover and simmer until meatballs are thoroughly cooked, about 15 minutes; uncover the last 5 minutes of cooking, if necessary, to thicken sauce. Transfer meatballs and sauce to a serving dish or individual shot glasses.
To prepare Gremolata, combine lime rind, cilantro and garlic; mix well. Sprinkle over meatballs and serve.