Meatballs and kebabs
A regular feature of Peruvian home cooking, these beef meatballs are flavored with cilantro and cumin and gently cooked in a sauce made with aji amarillo, Peru’s signature yellow chili paste. As it thickens around the meatballs, the sauce brings a sharp, slightly fruity heat.
Mix the ground beef with the grated onion, crushed garlic, breadcrumbs, egg and cumin, then roll into meatballs 3 cm in diameter.
Cook the meatballs in a hot frying pan for 10 minutes, turning until lightly browned on all sides. Remove from the pan and set aside.
Cook the grated tomato and aji amarillo paste in the same pan for a few minutes. Pour in the hot meat stock and bring to the boil, stirring.
Add the meatballs to the boiling sauce, reduce the heat to low and cook for 15 minutes, until the sauce thickens. Sprinkle with cilantro to serve.
Do not work the meatball mixture too firmly, or the meatballs will become tough when cooked. Wait until the sauce is boiling before adding them, as they may fall apart in cold sauce. Allergens: contains wheat (gluten) and eggs.
Sos ocakta güzelce koyulaşınca köfteler tam kıvamında oldu, misafirlerim tabağı silip süpürdü.
Aji amarillo bulamadığım için kırmızı tatlı biber ezmesiyle birkaç damla acı sos karıştırıp kullandım, renk daha koyu çıktı ama lezzet yine de güzeldi. Köfteleri 15 dakika kısık ateşte pişirdim, ortaları güzelce piştiğinden emin oldum.
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