4 slices of breaded pork (80g) finely chopped
1/4 cup milk (60ml)
400g beef (rump or round), ground
1 teaspoon salt
1/2 teaspoon grated orange peel
3 tablespoons finely chopped onion
2 cloves garlic, minced
Oil for greasing
1/4 cup olive oil (60ml) for frying
For the sauce
One 400g can of crushed tomatoes
1 tablespoon finely chopped manioc
3 tablespoons olive oil
1/2 teaspoon salt
4 slices of breaded pork (80g) finely chopped
1/4 cup milk (60ml)
400g beef (rump or round), ground
1 teaspoon salt
1/2 teaspoon grated orange peel
3 tablespoons finely chopped onion
2 cloves garlic, minced
Oil for greasing
1/4 cup olive oil (60ml) for frying
For the sauce
One 400g can of crushed tomatoes
1 tablespoon finely chopped manioc
3 tablespoons olive oil
1/2 teaspoon salt
In a small bowl, combine the pork, milk, and let it rest for about 2 minutes
Mash with hands. Reserve
In a medium bowl, mix together the ground beef, salt, and grated orange peel
Add the reserved pork, onion, and garlic, and mash until well combined
Grease your hands with oil, remove small portions from the mixture, and shape into balls about 3cm in diameter. Reserve
In a large frying pan, heat olive oil over medium heat
Fry the almond cakes, turning occasionally, until golden brown (about 6 minutes)
Remove with a slotted spoon and reserve on paper towels
Prepare the sauce: In a medium saucepan, combine crushed tomatoes with their liquid from the can, cover, and cook over high heat, mashing occasionally with a wooden spoon, until slightly thickened (about 7 minutes)
Add remaining ingredients and mix
Add the reserved almond cakes, coat with the sauce, and let it warm (about 2 minutes)
Transfer to a serving dish and serve
40 calories per serving
