• Prep Time
    55 Mins
  • Cook Time
    0 Mins
  • Total Time
    55 Mins
  • The base number of servings for this recipe is 6
    OK

    Bolitas de Carne Picantes

    It’s the simple things that leave an impression. At your next big bash, bring out this classic Venezuelan appetizer that is full of flavor, punch and spicy flavors. Crisp and juicy fried meatballs are always a crowd pleaser. And you don't even need a deep fryer, a handy skillet will do the trick.


    Ingredients
    1 1/2
    inches vegetable oil, for frying
    1
    tablespoon
    Olive Oil
    1/2
    small onion, minced
    2
    cloves
    garlic, minced
    1
    teaspoon
    red chili flakes
    1/2
    serrano pepper, chopped
    1
    tablespoon
    green chile hot sauce
    1 1/2
    teaspoons
    adobo seasoning
    1/2
    teaspoon
    fresh cracked black pepper
    1
    pound
    90% lean ground beef
    1/4
    cup
    all-purpose flour
    1
    tablespoon
    cornstarch
    *
    kosher salt and freshly ground black pepper
    Directions
    In a deep frying pan, heat the vegetable oil over medium-high heat until hot but not smoking. To test if the oil is the right temperature, drop a pinch of flour into the hot oil. If it bubbles up right away it is ready. Adjust heat to keep the oil hot while making the meatballs.
    In a separate sauté pan on medium heat, add olive oil, onion, garlic and chili flakes. Cook until onion is translucent, stirring occasionally.
    Add serrano, cracked black pepper, adobo, hot sauce to the ground beef. Mix thoroughly to combine.
    Add the mixture from the sauté pan to the ground beef and mix again until all ingredients are thoroughly combined.
    Using a 1 tablespoon measure, make 1 tablespoon meat balls. Combine the flour and cornstarch. Lightly toss the meatballs in the flour/corn starch mixture.
    Fry bolitas in batches, until a golden crust forms. Drain bolitas on paper towels, skewer with toothpicks and serve hot.

    The base number of servings for this recipe is 6
    OK

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