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South American   -   Aji Appetizer Meatballs (Uruguay)   adapted from hot & spicy latin dishes

  • 5 Tablespoons Olive Oil
  • 1 Medium Onion -- finely chopped
  • 1 Large Aji Chile -- or wax chile, choppe
  • 1 Large Tomato -- chopped
  • 1 Teaspoon Light Brown Sugar
  • Salt And Pepper -- to taste
  • 1 Pound Ground Pork
  • 1 Cup Fresh Bread Crumbs
  • 1/4 Cup Parmesan Cheese
  • 1/4 Cup Currants
  • 1/2 Teaspoon Cinnamon
  • 2 Medium Eggs -- beaten
  • Milk
  • Flour
  • Salsa -- for dipping
Directions 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.
Serves 20
Time to Make 0:00

Printer version   4 Votes - Yum: 4, Easiness: 3.75, Speed: 2.5, Overall: 3.41667 Rate this recipe

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