Baked beef meatballs in ata dindin (fried pepper, tomato and onion sauce)
Chef Lola's Kitchen · ♥ 1.1K likes · 103.9K views · 6 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup dry breadcrumbs
- ¼ cup beef stock
- 1 lb freshly ground beef
- 2 cloves garlic
- 1 whole onions
- 2 tbsp parsley
- 2 whole red bell peppers
- 2 whole plum juicy tomatoes
- 3 whole habanero pepper
- 2 cloves garlic
- 10 whole dried red chilies
- 4 tbsp palm oil
Mix the dry breadcrumbs with beef stock and leave 15 to 20 minutes to absorb.
- 1 whole egg
- salt
- pepper
Add the soaked crumbs to the ground beef with the egg, finely diced garlic and onion, a little parsley, salt and pepper; mix until combined without overworking.
- water
Grease a pan; with wet hands, roll the mixture into meatballs.
- onions
Soak the dried red chilies in water about 20 minutes to soften.
Cut up the bell peppers, tomatoes, onion, habanero, garlic and chilies and pulse in a food processor until coarse, not finely blended.
- groundnut oil
Heat palm oil with a little groundnut oil in a pan; fry diced onions until translucent.
Add the blended peppers, mix thoroughly and cook, stirring at intervals so it does not burn, until the oil floats on top.
- bouillon cube
- stock
- salt
- cori poudre
Season the sauce; once the texture is right, add the meatballs, cover and cook a couple of minutes so they absorb the sauce.
Finishing the meatballs in the sauce