I stumbled upon this recipe in Bon Appetit Magazine's April issue, and they were SO good, that I couldn't not share them. A combination of juicy meatballs, zesty red pepper Piri-Piri sauce and lashings of Greek yogurt, it is the perfect easy, yet mouth-watering dinner. You probably have most of the ingredients in your house already too! We had ours with toasted garlic ciabatta bread, but naan or pita bread would be great too! Check out their recipe below :-)
Piri-Piri Meatballs with Greek yogurt, olive oil and ciabatta bread. Is this not drool worthy or what?!
Piri-Piri Sauce ½ cup jarred roasted red peppers, drained
1 red Fresno chile, stemmed, seeded
1 small garlic clove
3 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
1½ tsp. kosher salt
1 tsp. smoked paprika
Meatballs and Assembly ⅔ cup panko (Japanese breadcrumbs)
1 large egg
2 garlic cloves, finely grated
1¼ tsp. kosher salt
¾ tsp. ground cumin
½ tsp. smoked paprika
1 Tbsp. extra-virgin olive oil, plus more for drizzling
1 lb. ground beef, divided
¾ cup whole-milk Greek yogurt
Recipe Preparation:
Piri-Piri Sauce Purée red peppers, chile, garlic, oil, vinegar, salt, and paprika in a blender until very smooth. Transfer to a small bowl. Do Ahead: Sauce can be made 1 day ahead. Cover and chill.
Meatballs and Assembly 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.
*Here's the link to the recipe on Bon Appetit's page