Tex-Mex balls in hot sauce

Name: Tex-Mex balls in hot sauce
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 washer Toast bread (30 g); 2 Onions; 1 Garlic clove; 1 (approx. 15 g) Pepperoni; 1 egg (size M); 250 g Pork sausage; 3 TABLESPOONS Tomato paste; 1 TEASPOON Sweet peppers; 1/2 bunch Coriander; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON clarified butter; 1 red chilli pepper; 1 TEASPOON Flour; 1/2 package (250 g ) chunky tomatoes; 100 g cherry tomatoes; 1/2 (125 ml) Bottle of Mexican sauce (with corn and chili); 7-10 Tbsp Sugar; 1 can(s) (212 ml) Vegetable corn

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 washer Toast bread (30 g)
2 Onions
1 Garlic clove
1 (approx. 15 g) Pepperoni
1 egg (size M)
250 g Pork sausage
3 TABLESPOONS Tomato paste
1 TEASPOON Sweet peppers
1/2 bunch Coriander
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON clarified butter
1 red chilli pepper
1 TEASPOON Flour
1/2 package (250 g ) chunky tomatoes
100 g cherry tomatoes
1/2 (125 ml) Bottle of Mexican sauce (with corn and chili)
7-10 Tbsp Sugar
1 can(s) (212 ml) Vegetable corn

Directions

1
Soak the toast in cold water. Peel onions and garlic. Chop 1 onion finely. Cut the pepperoni lengthwise. Scrape out the seeds and finely dice the pod. Squeeze the bread. Knead bread, egg, ground pork, 1 tablespoon of tomato paste, pepperoni and paprika powder. Wash coriander and shake dry.
2
Pluck the leaves from the stalks, except for a few for garnishing. Set aside a few leaves for the surface of the meatballs. Chop the remaining leaves finely and knead them into the ground pork mixture. Season with salt and pepper. Form 8 meatballs. Cover some with coriander leaves. Heat clarified butter in a pan. Fry the balls until golden brown on all sides. Reduce heat and fry for 5-6 minutes. Remove and keep warm. Cut the chilli lengthwise, remove the seeds and finely chop the pod. Press garlic through a garlic press. Finely dice 1 onion. Sauté onion, garlic, chilli and 2 tablespoons of tomato paste in hot frying fat. Dust with flour and sauté.
3
Reduce heat and fry for 5-6 minutes. Remove and keep warm. Cut the chilli lengthwise, remove the seeds and finely chop the pod. Press garlic through a garlic press. Finely dice 1 onion. Sauté onion, garlic, chilli and 2 tablespoons of tomato paste in hot frying fat. Dust with flour and sauté. Deglaze with chunky tomatoes. Stir in Mexican sauce and let simmer for 2-3 minutes. In the meantime clean, wash, dry grate and halve the cherry tomatoes. Season sauce with salt, pepper and 1 pinch of sugar. Drain the corn. Add balls, corn and tomatoes to the sauce. Bring to the boil and serve garnished with remaining coriander. Flatbread tastes good with it
4
Deglaze with chunky tomatoes. Stir in Mexican sauce and let simmer for 2-3 minutes. In the meantime clean, wash, dry grate and halve the cherry tomatoes. Season sauce with salt, pepper and 1 pinch of sugar. Drain the corn. Add balls, corn and tomatoes to the sauce. Bring to the boil and serve garnished with remaining coriander. Flatbread tastes good with it