PIRI-PIRI CHICKEN MEATBALLS
- lydiafvernon
- May 9, 2024
- 2 min read
If you love Nandos and tapas then these Piri-Piri Chicken Meatballs are going to be on rotation this summer. Great to serve when alfresco dining or just want something light for dinner. Super delicious and takes less than 45 minutes to make. Ideal summer cooking if you ask me.
PIRI-PIRI CHICKEN MEATBALLS
SERVES: 4 /MADE IN: 40-45 MINS /DIFFICULTY /EASY/ MEATY
INGREDIENTS
500g chicken mince
50g panko breadcrumbs
100ml milk
1 large egg
15g fresh parsley, finely chopped, extra to garnish
1 tbsp smoked paprika
1 tbsp dried oregano
1 tbsp dried chilli flakes
1 tsp white pepper
11 garlic cloves, peeled - 6 left whole, the rest minced
1 satsuma or tangerine
1 lemon
2 Thai chillies, stem removed
8 tbsp olive oil
5 tbsp thick greek yoghurt
Salt, to season
METHOD
Preheat the oven to 180c.
Add the panko breadcrumbs to a small bowl and pour over the milk. Stir until well combined and allow to soak for 5 minutes.
In a large bowl, add the chicken mince, soaked breadcrumbs, half of the minced garlic, chilli flakes, paprika, oregano, white pepper, and parsley. Crack in the egg, season with salt and with your hands, bring the mixture together until well combined.
With wet hands,divide the mixture into 20 pieces and shape them into uniform meatballs.
Place them on a lined baking tray and put them in the oven to cook for 12-15 minutes or until cooked through. They should be lightly golden.
As they cook, make your sauces. Firstly, to make the piri-piri, place a whole satsuma, half a lemon, 6 garlic cloves, thai chillies and olive oil into a high powered blender and blitz into a smooth sauce. Season with salt. Adjust the consistency of the sauce accordingly by adding a splash of water.
Combine the Greek yogurt, remaining minced garlic, and the juice from the remaining half of the lemon. Season with salt, then spread the mixture evenly along a large plate.
Arrange the meatballs on top and drizzle the piri-piri sauce on top. Garnish with parsley.
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