Recipe
Yield Recipe
Ingredients
30
g
breadcrumbs
40
g
milk
80
g
onions
10
g
chili peppers
400
g
ground meat (50% beef, 50% pork)
78
g
coconut, grated
15
g
parsley, fresh
15
g
tomato purée Tomatessa, double concentrated
30
g
peanut oil
10
g
table salt
1
g
pepper, black
200
g
brown sauce
Production
1
Preparation
Put the breadcrumbs and milk in a bowl, mix together and set aside.
Finely chop the onions. Wash the chili peppers, remove the seeds and finely dice.
Place the ground meat in a bowl and add the breadcrumbs, onions, chili, 3/4 of the grated coconut, parsley and tomato purée. Season with salt and pepper.
Knead everything well and form 12 meatballs. Roll them in the remaining coconut flakes.
Heat the oil in a frying pan and fry the meatballs until golden brown.
2
Serving
Serve on hot plates with the sauce. This dish goes very well with fresh mashed potatoes.
Evaluation