Aji Appetizer Meatballs (Uruguay)

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

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

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.