ARIA Resort and Casino’s Spanish tapas spot features the “Bomba,” literally translated to bomb due to the explosive flavor in these fiery meatballs. James Beard Award-winning chef Julian Serrano integrates Peruvian peppers into the pork-and-beef spheres that intensify in flavor as they’re consumed. “I once read that spicy foods are popular in places with high temperatures,” Serrano says. “I felt the Bomba, made with Peruvian peppers, would be the perfect dish to accompany the Las Vegas heat.”
- 1 pound ground beef
- 12 ounces ground pork belly
- 1-1/2 ounces fresh Rocoto pepper
- 1 cup panko
- 4 egg yolks
- 3/4 cup heavy cream
- 1 tablespoon fresh sage
- 1 teaspoon fresh thyme
- 1 cup cream cheese
- 3 shallots (whole)
- 1 tablespoon salt
- 1 ounces fresh rocoto pepper
- Strip off the leaves of sage and thyme, finely chop.
- Clean out the seeds of the rocoto pepper and place in food processor.
- Combine the ground pork belly and ground beef in a large bowl. Add chopped herbs, rocoto pepper (1.5 ounces) and shallots. Mix well.
- Slowly add in the heavy cream and panko.
- Mix in the remaining ingredients.
- Shape mixture into 2-ounce meatballs.
- Heat duck fat in a deep pot and simmer the meatballs until they reach an internal temperature of 160 degrees Fahrenheit.
- In the blender, add fresh rocoto pepper (1 ounce). Blend until smooth and dollop on finished meatball.
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