Cuban-Style Meatballs with Black Beans and Rice

Christine Schnepp


Another keeper said my family. I found this in a cook book awhile back called Three Guys. The black beans and rice are the perfect compliment. You can also serve with plain white rice if you prefer. Add some bread on the side and you have an authentic Cuban dinner.


★★★★★ 3 votes

12 large meatballs
15 Min
30 Min


  • ·
    2 lbs lean ground beef
  • ·
    2 eggs
  • ·
    1 cup of crushed crackers
  • ·
    1/2 cup of finely diced onion
  • ·
    1/3 cup milk
  • ·
    2 tsp. dry mustard
  • ·
    2 1/2 tbsp. cumin
  • ·
    2 tsp. salt
  • ·
    1 tsp. pepper
  • ·
  • ·
    oil for frying

  • ·
    1 cup finely diced onion
  • ·
    1 cup finely diced green pepper
  • ·
    3 cloves of garlic chopped
  • ·
    1/3 cup ketchup
  • ·
    1 tsp. salt
  • ·
    1 tbsp. white vinegar
  • ·
    1 tbsp. brown sugar
  • ·
    15 oz. can of tomato sauce
  • ·
    1/2 a can of diced tomato

  • ·
    1 can black beans
  • ·
    2 cups white rice

How to Make Cuban-Style Meatballs with Black Beans and Rice


  1. In a large bowl, mix eggs, cracker crumbs, and milk together. Blend in the ground beef and all remaining ingredients.

    Form mixture into large balls. Roll in flour to lightly coat and sauté in olive oil until cooked through.

    To make sauce, sauté onion and green pepper in oil until translucent. Add mashed garlic during the last minute or two of frying. Drain thoroughly.

    Add remaining ingredients and mix well. Pour the sauce in a large sauce pan, add the cooked meat balls, and bring to a boil.

    Reduce heat and simmer on low for about 30 minutes.
  2. Boil rice according to directions and add the can of black beans. (do not drain the beans).

Printable Recipe Card

About Cuban-Style Meatballs with Black Beans and Rice

Course/Dish: Beef
Hashtag: #Cuban

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