Piri Piri Meatballs Recipes

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PIRI PIRI CHICKEN



Piri Piri Chicken image

Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a cool yogurt sauce and fonio pilaf.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     African

Time 5h5m

Yield 2

Number Of Ingredients 10

10 African bird's eye chile peppers
1 bunch cilantro
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons white vinegar
2 limes, juiced
1 teaspoon salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
1 chicken breast, cut in half
2 chicken leg quarters with skin

Steps:

  • Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
  • Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours.
  • Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.

Nutrition Facts : Calories 500.9 calories, Carbohydrate 6.3 g, Cholesterol 175.2 mg, Fat 28.1 g, Fiber 1.6 g, Protein 54.3 g, SaturatedFat 6 g, Sodium 1345.1 mg, Sugar 1.8 g

PIRI-PIRI MEATBALLS



Piri-Piri Meatballs image

Categories     Beef

Number Of Ingredients 16

1/2 cup jarred roasted red peppers, drained
1 red Fresno chile, stemmed, seeded
1 small garlic clove
3 tablespoon extra-virgin olive oil
2 tablespoon red wine vinegar
1.5 teaspoon kosher salt
1 teaspoon smoked paprika
2/3 cup panko (Japanese breadcrumbs)
1 large egg
2 garlic cloves, finely grated
1 1/4 teaspoon kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 pound ground beef, divided
3/4 cup whole-milk Greek yogurt

Steps:

  • Purée red peppers, chile, garlic, oil, vinegar, salt, and paprika in a blender until very smooth. Transfer to a small bowl.
  • Place a rack in upper third of oven; preheat to 450°. Mix panko, 2 Tbsp. piri-piri sauce, and 1 Tbsp. water with a fork in a medium bowl to hydrate panko. Add egg and mash together with fork until paste is homogenous, about 1 minute. Let sit until panko is softened, about 3 minutes. Add garlic, salt, cumin, paprika, and 1 Tbsp. oil and stir to incorporate. Add about one-third of ground beef and gently work into panko mixture with your hands until it no longer feels wet and is well incorporated. Add remaining ground beef and gently combine again with your hands until evenly dispersed and homogenous.
  • Form ground beef mixture into twelve 2"-diameter balls. Space evenly on a foil-lined rimmed baking sheet.
  • Bake meatballs 5 minutes, then turn on broiler (you can leave the meatballs in the oven while broiler heats up) and broil until golden brown on top and just barely cooked through, 5-6 minutes longer.
  • Spread yogurt among plates. Arrange meatballs on top. Drizzle with remaining piri-piri sauce and more oil.

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