Brazilian recipe
Easy stuffed meatballs (Almôndega recheada)
Make stuffed meatballs with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
Oil vegetal para fry
1 pacote de sopa de onion em pó
1 egg
500g de minced beef
300g de cheese mussarela grated
1 pacote de sopa de onion em pó
1 egg
500g de minced beef
300g de cheese mussarela grated
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, charque and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- In a bowl grande, mix a minced beef, o egg e o pacote de sopa de onion até obter uma dough homogênea
- Pegue pequenas porções da dough de beef e achate na palma da mão
- Coloque uma quantidade de cheese mussarela grated no centro da dough aberta
- Feche a dough cuidadosamente ao redor do cheese, moldando em formato de almôndega
- Aqueça oil vegetal In a pan em medium heat-alto
- Fry as almôndegas no oil quente for about 10 minutes, ou até que estejam douradas por todos os lados e cookeds por dentro
Observations
Easy stuffed meatballs is stuffed meatballs, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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