Pinchos de albóndigas con achiote + salsa de tomate picante

Albóndigas adobadas con pasta de achiote

One of the biggest issues for me when I discovered my food allergies was to find a good way to marinade meat. In Spain, we always use paprika and I can’t eat it as it is made from pepper.

Discovering achiote has been a joy for me. I love spicy flavours so it’s perfect and it goes specially well woth meats. This time I have decided to make meatballs but if you really want to try the real deal, make an Iberic meat such as pluma or secreto.

This a a very easy recipe, perfect as an appetizer or to eat as a side. Make the spicy sauce and try them with it. Amazing!

Albóndigas adobadas con pasta de achiote

(English) ACHIOTE MEATBALL PINCHOS

Ingredients

  • 500 grams Ground pork
  • Achiote Paste
  • 1 egg
  • 3 tbsps. breadcrumbs
  • 2 tbsps. milk
  • ½ tsp. oregano
  • Pepper to taste
  • ½ tsp. Garlic powder
  • Olive Oil for frying

Instructions

  1. Into a big bowl, beat the egg with the milk.
  2. Add spices, salt and breadcrumbs and mix well.
  3. Add the ground pork and mix using your hands.
  4. Make balls, all the same size and reserve.
  5. Bathe the ball in some more breadcrumbs.
  6. Put the achiote paste into a tray and place the meatballs on top. Spread the achiote paste with your hands, making circular movements until the balls are covered with it.
  7. Fry in olive oil and serve using pinchos and dipping it into the tomato sauce.

Albóndigas adobadas con pasta de achiote

Related Post