Today we are keeping it spicy with these meatballs inspired by our trip to Portugal (and their love of the piri-piri pepper!) These tiny peppers are hot and flavorful. This dish makes a for a great appetizer (and some kickin' meatball sammies!)
If you're looking for Portuguese dessert to go with, check out our recipe for pastéis de nata as well!
Ingredients (makes 20 meatballs)
1 tsp dried whole piri-piri peppers (+PRO TIP: these are hard to find at the grocery, so we purchase ours online from The Spice Lab! They are also known as "African birdseye chiles")
1/2 cup jarred roasted red bell peppers
2 whole garlic cloves (skins and all!)
2 tbsp sherry vinegar
3 tbsp olive oil
2/3 cup panko bread crumbs
1 egg
1.25 lbs ground beef round
2 tsp salt
2 tsp paprika
1/2 tsp cumin
1 tsp garlic powder
Kitchen Tools
Baking tray
Blender
Instructions
Preheat oven to 425 deg F on convection.
In a small blender cup, blend the piri-piri peppers, garlic cloves, jarred red peppers, sherry vinegar, olive oil, 1 tsp salt, and 1 tsp paprika until a smooth red sauce has formed.
In a small bowl, combine the panko bread crumbs, 2 tbsp piri-piri sauce, and 1 tbsp water by mixing/mashing with a fork. Add 1 tsp paprika, 1 tsp salt, 1 tsp garlic powder and 1/2 tsp cumin and mix until combined. Add egg and mash until combined.
In a large bowl, combine the panko bread crumbs and ground beef, kneading with your hands, until a homogenous mixture is formed.
Roll into 20 meatballs (roughly 1.5" in diameter). Space the meatballs on a foil-lined baking tray with even spacing between.
Bake meatballs for 5 minutes and then turn on the broiler. Cook for another 5 minutes (until they are golden brown!)
Pour the remaining piri-piri sauce on top and enjoy!
Inspired by Bon Appetit.
Comments