Ingredients for Meat Pies With Spicy Portuguese Sauce
- Ground Veal
- Fine Dry Breadcrumb
- Fresh Cilantro
- Flat Leaf Parsley
- 1/2 cup buttermilk
- Eggs
- 4 cloves minced garlic
- 1 tsp salt
- 1/2 tsp crushed red pepper flakes
- 1/4 cup water
- 3 tsp Creole seasoning
- All Purpose Flour
- Vegetable Oil
- Extra Virgin Olive Oil
- Yellow Onion
- 2 tbsp anchovy fillets (packed in oil)
- Kalamata Olive
- Crushed Tomatoes
- 2 tbsp tomato paste
- 1/2 cup chopped cilantro
- Salt & Freshly Ground Black Pepper
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How to Make Meat Pies With Spicy Portuguese Sauce
- **Meat Pies:**
- In a large bowl, combine 1 lb ground veal, 1/4 cup breadcrumbs, 1/4 cup chopped cilantro, 1/4 cup chopped parsley, 1/2 cup buttermilk, 1 large egg, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp crushed red pepper flakes. Mix well.
- Form the mixture into 36 meatballs, each about 2 tablespoons in size.
- In a shallow bowl, whisk together 1 large egg and 2 tablespoons water. Add 1 teaspoon Creole seasoning.
- In another shallow bowl, combine 1 cup flour and 1 teaspoon Creole seasoning.
- In a third shallow bowl, combine 1 cup breadcrumbs and 1 teaspoon Creole seasoning.
- Dip each meatball into the seasoned flour, then the egg wash, allowing excess to drip off, and finally into the breadcrumbs, ensuring even coating.
- Gently flatten each coated meatball into a patty. Place on a baking sheet lined with wax paper.
- Cover tightly with plastic wrap and refrigerate for at least 30 minutes (or up to 5 hours).
- **Spicy Portuguese Sauce:**
- Heat 1/4 cup olive oil in a saucepan over medium-high heat.
- Add 1 medium onion, finely chopped, and 2 cloves minced garlic. Cook, stirring frequently, until softened (about 4 minutes).
- Add 2 tablespoons of anchovy fillets (packed in oil), 1/2 cup pitted Kalamata olives (halved), and 1/4 tsp crushed red pepper flakes. Cook, stirring often, until anchovies dissolve (about 2 minutes).
- Stir in 2 (28 ounce) cans crushed tomatoes, 2 tablespoons tomato paste, and 1/4 cup water.
- Bring to a simmer, then reduce heat to low. Cook uncovered, stirring occasionally, until sauce thickens (about 20 minutes).
- Stir in 1/4 cup chopped parsley and 1/4 cup chopped cilantro. Season with salt and pepper to taste.
- Keep warm.
- **Finish the Meat Pies:**
- Heat 1/2 inch of oil in a large, heavy skillet over medium-high to high heat until very hot.
- Fry the meat patties in batches, ensuring not to overcrowd the pan, until golden brown (3-4 minutes per side).
- Remove with a slotted spatula and place on paper towels to drain excess oil.
- Serve the hot meat pies immediately with the spicy Portuguese sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
3g
Fat
3g
Carbs
1g
