Step 1

Season grass-fed ground beef with diced onions, cubanelle peppers, mashed garlic, soy sauce, chicken bouillon cube, Dominican orégano, sazón con achiote, fresh lime, black pepper, large egg and bread crumbs. Mix everything until it’s well combined

Step 2

Using a small spoon or your hands, form the meatballs to your liking. The bigger the meatball, the longer that they will take to cook. I recommend making small to medium sized meatballs for the best texture and flavor. Set meatballs aside. You can store meatballs in the fridge for up to 2 days before cooking

Step 3

Over medium heat, add olive oil. Brown meatballs on all sides flipping every so often. Remove from heat once they have developed their outside color

Step 4

Now add sliced onions, peppers, and diced garlic. Saute with sazón con achiote, Dominican orégano, black pepper, chicken bouillon, and red wine vinegar. Mix all together until well combined. Saute veggies for 3 mins

Step 5

Add tomato paste and mix in. Add water to help tomato paste break apart. Simmer for 5 minutes. Then add Spanish olives and meatballs. Flip meatballs so that they’re coated in sauce. Reduce flame down to low and cover pot with lid. Simmer for 20 minutes until the meatballs are cooked through and tender. Serve with rice, beans, plantains or your favorite veggie/starch.