Bolinhos de carne
(Creamy Beef Balls)
|
Member Diane Morgado prepared this featured recipe on a live
telecast of
Dr. Fujii's cooking class, April 14, 2005, channel 55. |
1 lb. cooked beef (or
other cooked meat)
4 oz. Chouriço, (Chorizo) cut in 1 inch pieces (fat removed)
1 tbsp olive oil
1 small onion, finely chopped
1 small clove garlic, minced
1 egg, lightly beaten
1/2 cup left-over gravy (or beer)
1/2 cup all purpose flour
2 tbsp pimento paste (pimento
paste recipe)
salt and course ground pepper to taste
Vegetable oil for frying
Coating:
2 eggs, lightly beaten
1 cub dry breadcrumbs
To food processor, add
cooked meat and Chouriço. Process until smooth and transfer to
large mixing bowl. In saucepan, heat olive oil using medium-high
heat. Cook onion and garlic stirring occasionally for 2 to 3
minutes or until softened. Cool mixture. Add mixture to meat
in bowl. Beat in egg, gravy, flour and pimento paste. When
cool enough to handle, knead mixture with wet hands until well combined.
Season with salt and pepper if necessary and set aside for 10 minutes.
Form mixture into 1-1/2 inch balls. Dip each meatball into beaten
egg then roll in breadcrumbs until well coated. Using medium-high,
heat 1 inch of vegetable oil in large skillet. Cook meatballs 1 to
2 minutes or until evenly browned, turning often. Transfer to
paper towels to drain.
Makes about 30 meatballs.
Serve over fluffy rice
and drizzle with Azorean Cumin Sauce. (sauce
recipe)
