Piri-Piri meatballs to raise the temperature!
Fresh piri-piri chilies (or peppers) can be hard to find, so to make our version of a vibrant piri-piri sauce we can replace them with any type of red chili , as long as they provide a remarkable spiciness and a delicious fruity flavor. You can also double this recipe and thus use the remaining sauce on any other type of dish, from chicken to pasta.
Ingredients for four people:
- 1 red bell pepper/chili, hot and fruity, seeded
- 3 garlic cloves, 1 whole, 2 finely grated
- ½ cup roasted red bell peppers, drained
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil a few more to spread
- 2¾ teaspoons sea salt
- 1½ teaspoons smoked paprika
- ⅔ cup panko (Japanese breadcrumbs)
- 1 large egg
- ¾ teaspoons ground cumin
- 450 grams of minced meat (20% fat)
- ¾ cup Greek yogurt
Flavor!
Elaboration:
1.Crush and mix until puree chili, whole clove garlic, roasted red peppers, vinegar, 3 tablespoons oil, 1½ teaspoons sea salt, and 1 teaspoon smoked paprika in a blender until mixture is smooth and uniform. Let the sauce rest in a small bowl.
2.Place a rack in the upper third of the oven and preheat to 230°. Using a fork, combine panko, 2 tablespoons piri-piri sauce, and 1 tablespoon water in medium bowl. Add the egg and mix with a fork until smooth, about 1 minute. Let stand until panko softens , about 3 minutes.
3.Add finely grated garlic, cumin, 1 tablespoon of oil, 1¼ teaspoons of sea salt and the remaining ½ teaspoon of smoked paprika to the panko mixture and mix well.
Add about a third of beef and carefully mix it into the panko mixture with your hands until well incorporated and no longer wet.
Add the remaining meat and mix gently until evenly dispersed. Shape into twelve 2-inch diameter balls and space evenly on a foil-lined rim baking sheet.
4. Bake the meatballs for 5 minutes, then turn on the grill or broiler (you can leave the meatballs in the oven while it heats up). Grill until golden brown on top and just cooked through, about 5 minutes.
5.Spread the yogurt on the plates and place the meatballs on top. Drizzle with remaining piri-piri sauce and more oil.
Cover and chill.
Important tip: yogurt is a must, do not skip it.
Molly Baz Recipe
Report originally published in Bon Appétit.