Margarita's International Recipes



Cuban Meatballs

Cuban meatballs are larger than the Italian variety and don't need to be served with pasta. I served these ones with black beans. You are supposed to brown the meatballs and then cook them in the sauce, but this sauce tasted so much of ketchup that I knew I would not be able to stomach it. Thus I just sautéd the meatballs and serve them with the sauce on the side. The problem with that method was that while the meatballs were very tasty, they were too dry.

Cuban meatballs



  • 2 eggs
  • 1 cup cracker crumbs
  • 1 1/2 lbs. ground beef
  • 1 tsp. dry yellow mustard
  • 2 tsp. cumin
  • 2 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 small yellow onion, finely chopped
  • 1/2 cup green onions, finely chopped
  • flour
  • olive oil

    For the sauce

  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 4 garlic cloves, mashed
  • 1/3 cup ketchup
  • 1 Tbsp. white vinegar
  • 1 Tbsp. brown sugar
  • 1 tsp. salt
  • 1 15 oz. can tomato sauce


    Mix the eggs, cracker crumbs and milk together in a large bowl. Add the ground beef, the dry mustard, cumin, salt, pepper and onions and mix well.

    Put some flour in another bowl. Make large meatballs with your hands and roll them in the flour.

    Place a 2-3mm layer of olive oil in a large sauté pan. Place on the stove over medium-high heat and cook meatballs on each side until they are browned and cooked through.

    Meanwhile, make the sauce. Heat the olive oil in a medium pot over medium heat. Add the onion and green pepper and sauté until translucent. Add the garlic and sauté for a minute. Drain any liquid.

    Add the ketchup, vinegar, sugar, salt and tomato sauce. Mix well and simmer for 30 minutes. .

  • Adapted from a recipe by Three Guys from Miami.

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