aji appetizer meatballs (uruguay)

elmotoo avatar
By Beth Renzetti

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'.

serves 20 small meatballs
prep time 15 Min
cook time 40 Min
method Pan Fry

Ingredients For aji appetizer meatballs (uruguay)

  • 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
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How To Make aji appetizer meatballs (uruguay)

  • 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.
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