Allondigas Meatball and Pepper Cream Snacks

Allondigas Meatball Pepper Cream Snacks
Allondigas are small meatballs. They become a festive snack or appetizer when served on Mestemacher rounds with a pepper cream sauce.
Course Appetizers
Region Allondagas Meatball Snacks
Prep Time 40 minutes
Total Time 40 minutes
Servings 4


  • 12 rounds Mestemacher Whole Grain Bread
  • 12 oz ground beef or pork 350g
  • 1 onion finely sliced
  • 1 clove garlic
  • 1 egg
  • 1 bouquet parsley chopped
  • 1 bouquet majoram or oregano chopped
  • 2-1/2 tbsp breadcrumbs
  • paprika
  • Salt
  • pepper
  • 3 tbsps olive oil for ground meat
  • 2 tbsp olive oil for paprika cream
  • 1 jar peeled red peppers 12-1/2 oz, 360g
  • 1 cup sour cream
  • paprika and sugar to taste


  • Mix ground meat with pressed clove of garlic, onion slices, and finely chopped parsley and marjoram, egg, and breadcrumbs. Then season with salt, paprika, and pepper.
  • Make 12 meatballs out of the ground meat. Brown the meatballs in hot oil for 15 minutes, or until brown. Remove from heat.
  • Drain peppers, puree. Heat olive oil in small pot, add pepper mixture and simmer for a while. Add sour cream. Season to taste with sugar and paprika.
  • Place each meatball on a whole grain bread round, spear and serve with paprika cream.
Recipe courtesy of Mestemacher


Preparation Time: 40 minutes