Portuguese Meatballs and Pops for Super Bowl Sunday
These savory Portuguese meatballs cannot be mistaken for Italian or Swedish meatballs. They have a taste all their own. If you cook Portuguese dishes you will immediately recognize the spices used as Portuguese cuisine favorites. The meatballs are formed, dipped in egg, rolled in fine bread crumbs, and precooked slightly in hot olive oil. Then the meatballs are transferred to a red sauce of tomatoes, paprika, pickling spices and red pepper flakes, to finish cooking. The breading is a good finish for small meatballs to be served as appetizers. For meatballs sandwiches I opt out of the breading process and brown the meatballs without it.
These pops were a cinch and can be mixed up quickly. The time to process the rolls is somewhat lengthy. But if you are putting together the meatballs and sauce the preparation and rising times, meatballs and pops, knit nicely.