Spicy piri-piri meatballs

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

1. Preheat oven to 425 deg F on convection.

2. 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.

3. 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.

4. In a large bowl, combine the panko bread crumbs and ground beef, kneading with your hands, until a homogenous mixture is formed.

5. Roll into 20 meatballs (roughly 1.5" in diameter). Space the meatballs on a foil-lined baking tray with even spacing between.

6. Bake meatballs for 5 minutes and then turn on the broiler. Cook for another 5 minutes (until they are golden brown!)

7. Pour the remaining piri-piri sauce on top and enjoy!

Inspired by Bon Appetit.