400g of dried beef cut into small pieces, salted for three days
1 onion diced
200g of Portuguese-style smoked linguiça, diced
1/4 cup of olive oil
5 slices of firm bread without crust
Salt to taste (optional)
1 egg
2 tablespoons of breadcrumbs for frying
Fresh thyme for garnish
400g of dried beef cut into small pieces, salted for three days
1 onion diced
200g of Portuguese-style smoked linguiça, diced
1/4 cup of olive oil
5 slices of firm bread without crust
Salt to taste (optional)
1 egg
2 tablespoons of breadcrumbs for frying
Fresh thyme for garnish
In a large pan, heat the beef, onion, linguiça, and olive oil over medium heat, stirring occasionally, for five minutes or until golden brown
Transfer to a food processor, add the bread, and pulse until a smooth batter forms
If necessary, season with salt
Add the egg and pulse until well mixed
With the hands greased with oil, shape the balls from the dough and reserve
In a large pan, heat the breadcrumbs over medium heat, fry the balls in batches until golden brown on all sides
Drain on paper towels, garnish with fresh thyme, and serve.
