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

Step-By-Step

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