Puerto Rican Meatballs

Official MAGGI®
Puerto Rican Meatballs
20 min
25 min
8 servings, 3 meatballs per serving
  • Save time with our simple variation of sofrito sauce. Serve for dinner with a side of rice or as a fun appetizer that will please any guest.

The Secret Ingredient


  • 1 pound lean ground beef
  • 2 tablespoons plain breadcrumbs
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 1 teaspoon ground black pepper
  • 1 teaspoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules
  • 1 large egg, beaten
  • 2 tablespoons grapeseed oil, divided
  • 1/3 cup finely chopped yellow onion
  • 1 clove garlic, finely chopped
  • 1 roma tomato, finely diced
  • 2/3 cup canned diced tomatoes in juice, undrained
  • 1 1/2 tablespoons tomato paste
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika powder
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • Fresh thyme sprigs for garnish

Make It

Step 1

Combine ground beef, breadcrumbs, 1 teaspoon bouillon, pepper, coffee granules and egg in a large bowl. Thoroughly mix with hands; form into 24 (1-inch) meatballs.

Step 2

Heat 1 tablespoon oil in a large skillet over medium heat. Working in batches, cook meatballs, turning occasionally, for 5 to 7 minutes or until browned on all sides. Drain on paper towels; set aside.

Step 3

Heat remaining 1 tablespoon oil in a large skillet over medium-low heat; add onion and garlic. Cook, stirring frequently, until tender. Stir in tomato, canned tomatoes with juice, tomato paste, bay leaf and paprika.

Step 4

Reduce heat to low; cook, stirring constantly, for 12 minutes or until sauce thickens.

Step 5

Add meatballs, evaporated milk and remaining 1 teaspoon bouillon; cook for 5 minutes. Remove bay leaf. Garnish with thyme.
Cook’s Tip:
For a flavor variation, serve sprinkled with crumbled Cotija cheese.