Aji Appetizer Meatballs (Uruguay)

Name: Aji Appetizer Meatballs (Uruguay)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 20 small meatballs
Cuisine: Latin American
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

By Beth Renzetti
@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

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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

How to Make Aji Appetizer Meatballs (Uruguay)

Step-by-Step

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