Delicious meatball

Ingredients

• 800 g of high-quality ground beef
• 200 g of ground pork (fraldinha)
• Half an onion
• 2 tablespoons of yellow mustard
• 2 tablespoons of ketchup
• 3 tablespoons of gravy
• 2 eggs
• seasoned to taste
• 500 g of tomatoes (peeled and seeded), chopped
• 200 g of grated carrots
• 100 g of chopped onion
• 2 tablespoons of oil paint
• 1/2 liter of water
• 1 tablespoon of food coloring (for baking)
• A sprig of basil
• 1/2 cup (of flour)
• 1 cup (of tea) of bread flour
• 1 cup (approximately 240 ml) of maize flour (the type used for making “beignets”)
• 1 cup (approximately 240 ml) of cassava starch (type “beiju”)
• 200 g of sliced and diced ham
• 200 g of grated mozzarella
• Bean
• A pinch of oregano

Combine all the ingredients in a large mixing bowl and knead by hand for about 5 minutes.

With your hands always damp, form balls about the size of a lemon and fry them in a pan until they are golden brown on both sides.

Remove the meatballs from the pan and place them directly into the tomato sauce (prepared as described below).

Cover and let it rest for about 10 minutes.

Return the onion to the pot, add the tomato paste, salt, and hot water.

Let it simmer for about 5 minutes.

Finally, add the parsley and let it simmer over low heat.

Mix the meat and onion together, then pulse them twice in a food processor with fine blades.

Add the spices and eggs, and mix thoroughly with your fingers until you have a smooth mixture.

Shape the “almôndega” balls, each about 35 grams, without compressing them – the goal is to keep them soft.

To fry them, place the meatballs in a pan and cover them with cold oil.

Light the fire and let it cook for about 20 minutes.

Remove them when they turn a golden color.

Place them in a sieve and set aside.

Mix the three flours (bread flour, maize flour, and cassava flour), breaking up the biscuits.

Coat the meatballs in flour, then in beaten eggs, and finally in the mixture of three flours.

Next, coat them again in the eggs and the flour mixture.

Fry them in hot oil until they are golden brown.

Heat the oil paint, then sauté the onion until it becomes translucent.

Add the remaining ingredients.

Cook until the carrots are tender.

Remove from the heat and, once cooled, blend.