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'.
serves20 small meatballs
prep time15 Min
cook time40 Min
Ingredients For aji appetizer meatballs (uruguay)
olive oil, divided
medium onion, finely chopped
large aji chile (or wax chile), chopped
large tomato, chopped
light brown sugar
salt and pepper, to taste
fresh bread crumbs
milk, as needed
flour, as needed
salsa, for serving
How To Make aji appetizer meatballs (uruguay)
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.
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