Bellota pork and beef meatballs with Mahón Cheese
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.