Spicy Piri-Piri Chicken Meatballs
Photography by Kate Mathis
Recipe by Rochelle Palermo
| Start to Finish | Servings |
|---|---|
30 minutes | Makes about 36 meatballs |
Ingredients
6 Fresno chiles, stemmed and seeded
2 red Thai chiles, stemmed and seeded
1/4 cup sherry vinegar
5 cloves garlic
2/3 cup olive oil, plus more for frying
2 lb. ground chicken
1/2 cup dried breadcrumbs
1/2 cup grated onion
1 large egg
Preparation
In food processor, pulse first 4 ingredients and 2 tsp. salt to chop. With machine running, stream in 2/3 cup oil to make piri piri sauce. In bowl, mix chicken, breadcrumbs, onion, and egg with 2 tbsp. sauce; form into 1-inch balls. In skillet, heat 1/2 inch of oil over medium-high. In batches, fry meatballs, turning once, until browned and cooked through, about 8 minutes. Transfer meatballs to bowl. Toss with 2 tbsp. sauce. Serve on platter with toothpicks and remaining sauce for dipping.
