Piquant Cocktail Meatballs/Pinchos de Albondiguillas

[the_cooking_mom]

Вкусные, можно повторять и так и на праздничный стол.

These meatballs are quickly fried. A light flouring prevents the meatballs from splattering when frying. However, if you are preparing them for a crowd, try baking them, unfloured, in a hot oven (450º for about 12 minutes).

Makes 60 bite-sized meatballs.

2 pounds ground pork
2 ½ teaspoons minced garlic
½ cup minced onion
½ cup chopped flat-leaf parsley
2 teaspoons salt
¼ teaspoon cayenne or hot pimentón
1 teaspoon sweet pimentón de la Vera (smoked paprika)
1 teaspoon sweet pimentón (paprika)
½ teaspoon cumin
¼ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon black pepper
grating of fresh nutmeg
1 tablespoon vinegar
flour for dredging, about ¼ cup
olive oil for frying, about ½ cup
10 piquillo peppers (from a 7.6-ounce jar), drained and patted dry

Place the pork in a bowl. Add the garlic, onion, and parsley.

In a small bowl combine the salt, cayenne, pimentón de la Vera, sweet pimentón, cumin, thyme, oregano, pepper, and nutmeg. Add the vinegar and stir to make a smooth paste. Dribble the spice mixture into the meat. Knead the meat with the hands to distribute the seasonings evenly.

Allow the meat to stand at room temperature for 1 hour or, covered and refrigerated, for up to 24 hours.

Form the mixture into 1-inch balls. Dredge the meatballs in flour, patting off excess.

Heat oil to cover the bottom of a large, heavy skillet. Fry the meatballs in two or three batches, turning to brown them on all sides, until browned and cooked through, about 5 minutes. Remove meatballs to drain on paper towels.

Cut each piquillo pepper into 6 strips. Fold a strip into thirds, spear it with a toothpick, and skewer a meatball. Place on a serving platter.

Serve meatballs hot or room temperature. If desired, meatballs can be prepared in advance and reheated in the oven.

Источник: http://mykitcheninspain.blogspot.com.es/2011/10/meatball-blog.html