Piri-piri (or peri-peri) chicken is a spicy African dish that was created when Portuguese settlers brought hot red chile peppers to Angola, Cape Verde and Mozambique. These meatballs are a take on the traditionally grilled chicken dish that is still enjoyed by many today. The peppery sauce for these appetizer bites may be lightly cooled down with the addition of Greek yogurt to even out the heat but keep the fresh chile flavor.
By Ashley Holian, Culinary Arts Instructor, Scottsdale Community College, Scottsdale
Ingredients
- ½ cup roasted bell peppers, chopped (we used red and yellow)
- 1—4 red jalapeño peppers, stemmed and seeded
- 2 cloves garlic, peeled and smashed
- 2 tablespoons lemon juice
- 3—5 tablespoons extra-virgin olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ cup whole-milk Greek yogurt (optional)
- ½ cup panko breadcrumbs
- 1 tablespoon whole milk
- 1 egg, lightly beaten
- 3 cloves garlic, finely grated
- 1 small shallot, finely grated
- 1 (1-inch) piece fresh ginger, finely grated
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 tablespoon extra-virgin olive oil
- 1 pound ground chicken, divided
Instructions
Combine red peppers, jalapeños, garlic, lemon juice, 3 tablespoons olive oil, smoked paprika and kosher salt into a blender and purée until smooth. Taste and test for heat and consistency. If you would like the sauce hotter, add another pepper and blend until smooth. For a thinner sauce, add another 1—2 tablespoons of olive oil. Transfer to a nonreactive container and refrigerate until ready to use.
*For a little less heat, gently blend in the Greek yogurt.
For the meatballs, place a rack in the upper third of your oven and heat to 450°F.
Mix together panko breadcrumbs, 2 tablespoons Piri-Piri Sauce and whole milk in a medium-sized mixing bowl and rest 5 minutes to hydrate the breadcrumbs.
Add the egg and combine until a paste forms, about 1 minute. Rest the panko again to soften for 2–3 minutes.
Add garlic, shallot, ginger, kosher salt, cumin, smoked paprika and olive oil; stir to fully incorporate.
Gently work in half the ground chicken with your hands until fully combined. Add the second half of the chicken and mix by hand until ingredients are evenly distributed.
Divide mixture evenly into 16 meatballs, roll between the palms of your hands to smooth, and place on a lined rimmed baking pan, evenly spaced for proper airflow.
Bake meatballs for 15 minutes. Then, leaving the pan in the oven, turn broiler to high and broil until the tops become golden brown, about 5 minutes longer.
Remove meatballs from oven and rest for 2–3 minutes at room temperature.
Transfer meatballs to a plate and drizzle the remaining Piri-Piri Sauce over top. Serve warm.
If serving with chicken meatballs (see recipe on website), transfer meatballs to a plate and drizzle the remaining Piri-Piri Sauce over top. Serve warm.
About this recipe
Instructor: Mark Dow, Culinary Arts Program Director, Scottsdale Community College (photo top)
Instructor/Notable Alum: Ashley Holian, C-CAP 2006, Culinary Arts Instructor, Scottsdale Community College (photo bottom)
