Breaded meat balls breaded with portuguese tomato sauce – A detailed recipe for cooking. Share with friends: 
Time: one hour. 30 min. Difficulty: easy. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Meatballs
- 700 gr. minced veal
- 2 tsp salt
- 1/2 tsp crushed red pepper
- 1 tsp chopped garlic
- 2 tbsp. l chopped fresh cilantro
- 2 tbsp. l chopped fresh parsley
- 2 tbsp. l yogurt
- 2 eggs of category CO
- 3/4 Art. breadcrumbs
- 1/2 tbsp. wheat flour
- 1 tbsp. l Creole Spice Mix (see recipe below)
- Deep-frying oil
- Spicy portuguese sauce (see recipe below)
Creole Spice Mix
- 2.5 tbsp. l paprika
- 2 tbsp. l salt
- 2 tbsp. l garlic powder
- 1 tbsp. l black pepper
- 1 tbsp. l onion powder
- 1 tbsp. l cayenne pepper
- 1 tbsp. l dried oregano leaves
- 1 tbsp. l dried thyme
- Mix all ingredients thoroughly and store in sealed jar or container
Hot Portuguese Dipping Sauce
- 1 can (450 gr.) Pulp of tomatoes
- 1 tbsp. l tomato paste
- 2 tbsp. l olive oil
- 3/4 Art. finely chopped onions
- 1 tbsp. l chopped garlic
- 3/4 tsp crushed red pepper
- 2 crushed anchovy fillets
- 1/4 Art. chopped olives
- 1/4 Art. water
- 2 tbsp. l chopped parsley
- 2 tbsp. l chopped cilantro
- Salt and ground black pepper
Recipes with similar ingredients: minced veal, tomatoes, tomato pasta, olives, anchovies, eggs, yogurt, breadcrumbs, red pepper flakes, paprika, garlic powder, onion powder, ground cayenne pepper, oregano, thyme, parsley, cilantro
Recipe preparation:
- In a large bowl, mix the minced meat, salt, red pepper, garlic, cilantro, parsley, buttermilk, 1 egg and 1/4 tbsp. breadcrumbs. Mix quickly but thoroughly. Shape the meatballs by size with a large walnut, about 2 tbsp. l mixtures for each. You should get 36 pcs.
- In a shallow bowl, beat the remaining egg with 2 tbsp. l water and a teaspoon of aromatic essence. In another shallow bowl mix flour and a teaspoon of the remaining essence. In the third shallow bowl mix breadcrumbs with remaining tea spoon of Creole essence. Dip each ball first in flour, then into the egg, and then into the breadcrumbs. Flatten slightly each ball to make a cutlet, and put on the laid waxed paper baking sheet. Cover with cling film and refrigerate until roasted.
- Pour oil into a large pan 1.5 cm. The height of the sides. Heat the oil to 180 ° C. Fry meat patties in oil in batches until golden brown and ready, about 3-4 minutes. with each side, turning over as it cooks. Put on paper towel to absorb excess fat and repeat the same actions with the remaining meat pies. Serve hot with spicy portuguese sauce. spicy portuguese sauce for dipping meatballs: Heat olive oil in a saucepan and sauté onion and garlic until soft and aromatic, about 4 min Add crushed red pepper, anchovy fillet and black olives, cook for 2 minutes Add tomato paste, tomatoes, water and well mix. Simmer without lid for 20 minutes, until aromas mix, and the sauce does not thicken. Add parsley and cilantro, salt and pepper to taste and serve warm.
