Aji Appetizer Meatballs (Uruguay)

Beth Renzetti

By
@elmotoo

found for Culinary Quest 2014. This doesn't specify aji amarillo pepper....i recommend using what you can find that is a comfortable heat zone for you & your guests.

I included 10 minutes cooling time in the 'cook time'.


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Serves:

20 small meatballs

Prep:

15 Min

Cook:

40 Min

Method:

Pan Fry

Ingredients

5 Tbsp
olive oil, divided
1
medium onion, finely chopped
1
large aji chile (or wax chile), chopped
1
large tomato, chopped
1 tsp
light brown sugar
salt and pepper, to taste
1 lb
ground pork
1 c
fresh bread crumbs
1/4 c
parmesan cheese
1/4 c
currants
1/2 tsp
ground cinnamon
2
eggs, beaten
milk, as needed
flour, as needed
salsa, for serving

Directions Step-By-Step

1
Saute onion in 2 tablespoons of oil until onion is translucent.
2
Add chile, tomato, brown sugar, salt and pepper. Cook until the mixture becomes thick and dry. Remove from heat and allow to cool.
3
In bowl, combine pork, bread crumbs, parmesan cheese, currants, cinnamon and sauteed tomato mixture. Stir well.
4
Add eggs and mix thoroughly. If mixture is too dry add some milk. Form into small meatballs. Roll them in flour.
5
Heat the remaining oil in skillet and fry until they are lightly browned. Drain on paper towels and serve with salsa.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Latin American
Other Tag: For Kids