ABOUT THE RECIPE
This recipe brings together two bold, deeply rooted traditions, South American arepas and Mediterranean-inspired fillings, into a dish that feels both familiar and unexpected. The crisp, golden masa shells are made simply, with just water, oil, and salt, but hold incredible depth when paired with the two contrasting fillings: one rich and savory, the other bright and sweet-sour.
The meatball filling leans into classic Italian comfort, with herbs, Parmigiano, and pecorino folded into high-quality beef. Meanwhile, the caponata offers a vegetal counterpoint: fried eggplant, celery, onions, and capers in a tangy-sweet glaze.
This dish is versatile and meant to be shared, ideal for service, events, or as a showpiece at the table. The balance of textures and flavors makes each bite compelling. And while the components require a bit of care, the result is worth every step.
INGREDIENTS
For the Masa
1000 g masa de harina (Gold Mine brand)
1350 g water
31 g salt
21 g oil
For the Meatball Filling
10 lb ground organic USDA beef
4 large onions, minced and sautéed
3 tbsp Spanish paprika
1 tbsp chili flakes
1 tbsp white ground pepper
1 tbsp ground nutmeg
200 g pecorino, grated
200 g Parmigiano Reggiano, grated
1 bunch parsley
2 oz chives
2 rosemary stems
1 tbsp cracked black pepper (or to taste)
6 whole eggs
50 g salt
For the Caponata Filling
6 Italian eggplants
3 red onions
7–8 celery stalks
1 cup raisins
1 cup olives
½ cup pine nuts
½ cup capers
1 cup tomato paste
1 cup red wine vinegar or apple cider vinegar
5 tbsp sugar
1 tbsp salt
A note on measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve the best results, we highly recommend using a kitchen scale and following the metric measurements when possible.
PREPARATION
Preparing the Masa
In a bowl, add the warm water, salt, and oil. Slowly pour in the masa and mix with your hands until a dough forms and no longer sticks to your fingers. Let the dough rest for at least 10 minutes before shaping.
Cooking the Arepas
Heat a non-stick pan over medium-low heat. Lightly spray or coat the surface with oil, then wipe clean. Form a ball with the arepa dough and flatten it into a ½-inch thick disk. Place the arepas on the pan and cook for about 10 minutes per side, flipping every 5 minutes to develop an even crust.
Preparing the Meatball Filling
After cooking and cooling the onions, place them in a food processor along with the parsley, chives, rosemary leaves, and all the spices. Blend into a fine paste.
In a large bowl, combine the ground beef with the paste, cheeses, eggs, and salt. Mix thoroughly by hand or with a mixer for about 5–8 minutes, until the mixture becomes emulsified and tacky. Let the mixture rest and chill for at least 1 hour before shaping.
Portion into 50 g individual meatballs. Cook or reserve as needed.
Preparing the Caponata Filling
Dice the onions and celery. Boil the celery in salted water for 3 minutes, until cooked but still crunchy. Shock in iced water and set aside. Dice the eggplant, cutting it slightly larger than the other vegetables. Deep fry until golden brown, then drain and set aside.
In a large pot, heat olive oil and add the red onions. Salt immediately, then add sugar and vinegar. Cook on high heat for 1 minute, then cover with a lid and let the onions steam for 4–5 minutes, until soft and bright purple—this step is essential.
Add the olives, capers, raisins, and pine nuts. Cook for 2 minutes. Stir in the blanched celery and a splash of water if needed. Add the tomato paste and gently dissolve it using a wooden spoon. Adjust the seasoning—aiming for a sweet and sour balance.
Finally, gently incorporate the fried eggplant into the mixture and cook for another 2 minutes, being careful not to break it up. Cool the caponata in an ice bath, then refrigerate until ready to use.
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