4 slices of pork rump without bones
1/3 cup of milk
400g of ground beef (pork or veal)
100g of chorizo sausage, finely chopped
1 onion, finely chopped
1 egg
To taste: salt
1 tablespoon of grated lemon zest
1 tablespoon of chili sauce
1/4 cup of olive oil
1/4 cup of butter
200g of shiitake mushrooms, sliced
1 cup of water
1/4 cup of chopped fresh parsley
4 slices of pork rump without bones
1/3 cup of milk
400g of ground beef (pork or veal)
100g of chorizo sausage, finely chopped
1 onion, finely chopped
1 egg
To taste: salt
1 tablespoon of grated lemon zest
1 tablespoon of chili sauce
1/4 cup of olive oil
1/4 cup of butter
200g of shiitake mushrooms, sliced
1 cup of water
1/4 cup of chopped fresh parsley
In a bowl, soak the pork slices in milk
On one side, mix together the ground beef, chorizo, and onion
Add the soaked pork, egg, salt, lemon zest, and chili sauce
Mix well and shape into meatballs approximately 3 cm in diameter
Heat the olive oil in a frying pan and fry the meatballs until they are golden brown
Drain on paper towels
In the same pan, melt the butter
Add the mushrooms, cook for one minute, then add the water
Let it simmer and add the meatballs
Turn off the heat and stir in the parsley
If desired, serve with creamy polenta prepared according to the package instructions.
