Want to prepare a special dinner? The traditional meatballs are always delicious, tasty and ideal for any dinner with family or friends. Bon appetit!!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Ground beef
● Ground pork
● Oregano
● Portuguese chouriço
● Garlic
● Egg yolk
● Water
● Pepper
● Nutmeg
● Port wine
● Breadcrumbs
● Olive oil
● Onion
● Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE MEATBALLS:
Step 1: Peel the skin off of the chouriço and chop it well in a food processor.
Step 2: Mix the ground pork with the beef. Season with salt, pepper, chopped chouriço, nutmeg, oregano, three chopped cloves of garlic, egg yolk and Port wine.
Step 3: Mold the meat with your hands in the shape of balls and coat them in breadcrumbs.
Step 4: In a large saucepan, add the olive oil, chopped onion and the remaining chopped garlic. Sauté over low heat until the onion start to turn golden brown, stirring occasionally. Add the meatballs, pour the water (enough water to cover the meatballs) and boil over high heat. When starts boiling, reduce to low heat, cover the pan with a lid and cook until the sauce start to thicken slightly, stirring occasionally.
Step 5: Turn off the heat and serve the meatballs with mashed potato.
RECIPE VIDEO:
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Meatballs
Want to prepare a special dinner? The traditional meatballs are always delicious, tasty and ideal for any dinner with family or friends. Bon appetit!!!
(8 votes, 3.50 out of 5)
- 250 grams (8 3/4 ounces) ground beef
- 250 grams (8 3/4 ounces) ground pork
- Oregano (to taste)
- 4 Portuguese chouriço slices (about 25 grams (1 ounce))
- 5 cloves of garlic
- 1 egg yolk
- Enough water to cover the meatballs
- Pepper (to taste)
- Nutmeg (to taste)
- 50 ml (1/4 cup) Port wine
- Breadcrumbs
- 50 ml (1/4 cup) olive oil
- 1 medium onion
- Salt (to taste)
- Peel the skin off of the chouriço and chop it well in a food processor.
- Mix the ground pork with the beef. Season with salt, pepper, chopped chouriço, nutmeg, oregano, three chopped cloves of garlic, egg yolk and Port wine. Mix with your hands and let marinate about two hours.
- Mold the meat with your hands in the shape of balls and coat them in breadcrumbs.
- In a large saucepan, add the olive oil, chopped onion and the remaining chopped garlic. Sauté over low heat until the onion start to turn golden brown, stirring occasionally. Add the meatballs, pour the water (enough water to cover the meatballs) and boil over high heat. When starts boiling, reduce to low heat, cover the pan with a lid and cook until the sauce start to thicken slightly, stirring occasionally.
- Turn off the heat and serve the meatballs with mashed potato.
