Breaded fried meatballs with Portuguese tomato sauce

Ingredients:

Meatballs

• 700 g of minced veal
• 2 teaspoons of salt
• 1/2 tsp crushed red pepper
• 1 teaspoon crushed garlic
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 2 tbsp. l. curdled milk
• 2 eggs category CO
• 3/4 cup breadcrumbs
• 1/2 cup wheat flour
• 1 tablespoon Creole spice mix (see recipe below)
• Deep frying oil
• Hot Portuguese Sauce (see recipe below)

Creole spice mix

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp dried oregano leaves
• 1 tbsp dried thyme
• Mix all ingredients thoroughly. and store in an airtight jar or container

Spicy Portuguese Dipping Sauce

• 1 can (450 g) of tomato pulp
• 1 tbsp tomato paste
• 2 tbsp. l. olive oil
• 3/4 cup finely chopped onion
• 1 tbsp. minced garlic
• 3/4 tsp crushed red pepper
• 2 chopped anchovy fillets
• 1/4 cup chopped olives
• 1/4 cup water
• 2 tablespoons chopped parsley
• 2 tablespoons chopped cilantro
• Salt and ground black pepper

Preparation:

1. In a large bowl, combine the ground beef, salt, red pepper, garlic, cilantro, parsley, buttermilk, 1 egg, and 1/4 cup breadcrumbs. Mix quickly but thoroughly. Form into meatballs the size of large walnuts, using about 2 tablespoons of the mixture per meatball. You should have 36 meatballs.
2. In a shallow bowl, beat the remaining egg with 2 tablespoons of water and a teaspoon of aromatic essence. In another shallow bowl, combine the flour and a teaspoon of the remaining essence. In a third shallow bowl, combine the breadcrumbs with the remaining teaspoon of Creole essence.
   
   Dip each ball first in flour, then in egg, and finally in breadcrumbs. Flatten each ball slightly to form a patty and place on a waxed paper-lined baking sheet. Cover tightly with plastic wrap and refrigerate until ready to fry.
3. In a large skillet, add oil to a 1/2-inch (1.5 cm) rim. Heat the oil to 180°C (350°F). Fry the meatballs in batches until golden brown and cooked through, about 3-4 minutes per side, turning halfway through.
   
   Place on paper towels to absorb excess oil and repeat with the remaining meat pies. Serve hot with spicy Portuguese sauce.
   
   Spicy Portuguese Meatball Dipping Sauce: Heat olive oil in a saucepan and sauté the onion and garlic until soft and fragrant, about 4 minutes. Add crushed red pepper, anchovy fillets, and olives and cook for 2 minutes.
   
   Add the tomato paste, tomatoes, and water and stir well. Simmer, uncovered, for 20 minutes, until the flavors meld and the sauce thickens. Add the parsley and cilantro, season with salt and pepper to taste, and serve warm.