Sofrito is a pot of love. That’s what we call it at home, and rightly so — everything in it happens in stages, and each stage plays an important role in the flavor and the color. Like a patient relationship.
This time, I made sofrito with ultra-soft meatballs that don’t need to be fried beforehand, caramelized onions, and golden potatoes. Everything cooks together in a thick sauce that only improves with every passing moment. That’s what it’s like when you love.
Ingredients
- For the meatballs: 500 grams boneless chicken thighs or ground chicken
- 1 white onion, very finely chopped
- 1 cup cilantro, finely chopped
- 1 small zucchini, finely grated
- 3 garlic cloves, chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 tablespoon baharat
- 3 tablespoons ground oats or breadcrumbs
- 1 teaspoon cumin
- 1/2 tablespoon sweet paprika
- For the pot: 3–4 small potatoes, cut into halves or quarters
- 3 large onions, sliced into strips
- A pinch of nutmeg
- 1 teaspoon freshly ground black pepper
- 1 level tablespoon baharat
- 1 teaspoon salt
- For frying: Canola oil
Preparation
Mix together all the meatball ingredients, form into balls, and place on a tray in the refrigerator for 20 minutes.
In a wide pot or sauté pan, add 1/3 cup canola oil, heat gently, and fry the potatoes until browned on both sides. They do not need to cook through, only to develop color.
Remove the potatoes from the pot and add the onions. Fry while stirring until browned, then add the spices. Mix, add 3 cups of water, and bring to a boil. Lower the heat and carefully add the meatballs to the pot. After 5 minutes, return the potatoes to the pot, placing them between the meatballs and gently shaking the pot. Cook partially covered until the sauce reduces, about 30–40 minutes.