A regular on Peruvian family tables, these meatballs are rolled from beef mince seasoned with coriander and cumin, then gently simmered in a sauce built on the country's signature yellow chilli paste, aji amarillo. As the sauce thickens around the meatballs it leaves a sharp, faintly fruity warmth.
Mix the beef mince with the grated onion, crushed garlic, breadcrumbs, egg and cumin, then shape into 3 cm meatballs.
Sear the meatballs in a hot pan, turning them for 10 minutes until lightly browned on every side, then remove and set aside.
In the same pan, cook the grated tomato and aji amarillo paste for a few minutes, then pour in the hot beef stock and bring to a boil, stirring.
Add the meatballs to the simmering sauce and cook over low heat for 15 minutes until the sauce thickens, then sprinkle with coriander before serving.
Do not overwork the meatball mixture, or the meatballs will turn tough once cooked. Add the meatballs only once the sauce is already simmering; dropping them into a cold sauce can make them fall apart. Allergens: contains wheat (gluten) and egg.
The heat of aji amarillo paste varies a lot between brands; adding half first and tasting as you go keeps the sauce balanced.
Admin DadaGastro · verified in test kitchenSos 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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