1/3 cup of milk (80 ml)
2 slices of bread without crust (30 g), crumbled
500 g of beef (patinho or alcatra) ground
1 tablespoon of chopped onion
1 tablespoon of chopped parsley
1 egg
1 tablespoon of grated lemon zest
3 tablespoons of grated Parmesan cheese
1 tablespoon of oil
1 teaspoon of salt
1 pinch of black pepper
1/4 cup of breadcrumb (40 g)
1/2 cup of oil (120 ml for frying)
2 cans of tomato puree (800 g) chopped
1/3 cup of milk (80 ml)
2 slices of bread without crust (30 g), crumbled
500 g of beef (patinho or alcatra) ground
1 tablespoon of chopped onion
1 tablespoon of chopped parsley
1 egg
1 tablespoon of grated lemon zest
3 tablespoons of grated Parmesan cheese
1 tablespoon of oil
1 teaspoon of salt
1 pinch of black pepper
1/4 cup of breadcrumb (40 g)
1/2 cup of oil (120 ml for frying)
2 cans of tomato puree (800 g) chopped
Heat the milk in a small saucepan over high heat
Remove from heat, add bread, mix well and reserve
In a medium bowl, combine the ground beef, onion, parsley, egg, lemon zest, Parmesan cheese, and oil
Mix well with a spoon
Add the milk with bread and mix
Season with salt and black pepper
Grease your hands with oil
Use a spoon to remove portions of the meat mixture and form into small balls
Coat the balls in breadcrumb and reserve
Heat oil in a large frying pan over high heat
Place all the almond cakes in a single layer
Cook, flipping constantly, until they are lightly browned (approximately 4 minutes)
Tilt the frying pan and drain excess oil
Reduce heat to low, add tomato puree with the liquid from the can, cover the frying pan, and cook, stirring occasionally, until the almond cakes are tender (about 5 minutes)
Transfer to a serving dish and serve.
