The foods of the Caribbean often include ingredients associated with both Asian cooking (ginger and lime) and Western cooking (olives and tomatoes) because the islands were instrumental in the trade routes. Spices went in both directions. Heady rum adds its own special flavor to this spicy sauce.
11/4 pounds ground chuck
1 cup cooked rice
1 small onion, grated
2 garlic cloves, minced
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 small red onion, chopped
4 garlic cloves, minced
1 green bell pepper, seeds and ribs removed, and chopped
1 large jalapeño or serrano chile, seeds and ribs removed, and finely chopped
2 cups beef stock
1/4 cup dark rum
1/4 cup sliced pimiento-stuffed olives
3 medium tomatoes, cored, seeded, and chopped
2 tablespoons grated fresh ginger
2 tablespoons tomato paste
2 tablespoons molasses
2 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro
1 tablespoon cornstarch
Vegetable oil spray
For garnish: 1/2 cup coarsely chopped salted peanuts
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Combine beef, rice, onion, garlic, salt, and pepper in a mixing bowl, and mix well. Make mixture into 2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
3. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. Remove the pan from the oven, and set aside.
4. Heat oil in a large skillet over medium-high heat. Add red onion, garlic, bell pepper, and chile pepper, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Stir in stock, rum, olives, tomatoes, ginger, tomato paste, molasses, and lime juice, and bring to a boil, stirring frequently. Reduce the heat to low, and simmer sauce for 10 minutes.
5. Add meatballs and cilantro to sauce. Bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Combine cornstarch and 1 tablespoon cold water in a small cup, and stir well. Add mixture to the skillet and simmer for 2 minutes, or until lightly thickened. Serve immediately, sprinkled with peanuts.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat in a 350°F oven, covered, for 15 to 20 minutes, or until hot.