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Bellota Pork and Beef Meatballs with Mahón Cheese
Preparation
In a big bowl, mix the beef, the Bellota pork meat, chorizo, cheese and milk. The mixture must be moist enough to make the meatballs very tender but still easy to manipulate.
Season with salt, pepper and hot sauce.
Roll the meatballs to about 25 g.
Put them in an ovenproof dish.
Cook them uncovered at f 350 ºF for about 40 minutes.
Serve the meatballs hot with the sauce.
Preparation: Mary-Fleur St-Pierre
During SIAL 2016, which took place at the Palais des Congrès in Montreal, our guests had the opportunity to taste the tapas created especially for this occasion by the well-known Chef from Montreal, Marie-Fleur St-Pierre.
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1 hour
- 450 gr ground beef
- 450 gr ground bellota pork
- 1 tbs hot sauce
- 30 gr shredded Mahón cheese
- 30 gr breadcrumbs
- 45 gr milk
- 15 gr chorizo ibérico cut in small pieces
- salt and pepper to taste
- 30 gr water or chicken broth
- 15.873 oz ground beef
- 15.873 oz ground bellota pork
- 1 tbs hot sauce
- 1.058 oz shredded Mahón cheese
- 1.058 oz breadcrumbs
- 1.587 oz milk
- 0.529 oz chorizo ibérico cut in small pieces
- salt and pepper to taste
- 1.058 oz water or chicken broth
- 2.1 lb ground beef
- 2.1 lb ground bellota pork
- 1 tbs hot sauce
- 0.168 cup shredded Mahón cheese
- 0.168 cup breadcrumbs
- 0.237 cup milk
- 0.099 cup chorizo ibérico cut in small pieces
- salt and pepper to taste
- 0.168 cup water or chicken broth