Recipe: Meatballs de Corazón with Piri Piri Sauce

Meatballs de Corazón with Piri Piri Sauce

Courtesy of Chef Nyesha Arrington of Native, Los Angeles

Yield: Sixty 1 1/4-ounce meatballs; 4 quarts piri piri sauce

Ingredients

For the Piri Piri Sauce:
20 Fresno chiles
10 peeled red bell peppers
16 garlic cloves
3 yellow onions
4 cups canola oil
4 tablespoons tomato paste
4 cups granulated sugar
2 cups red wine vinegar
3/8 cup kosher salt
1/4 cup ground cumin
1/4 cup paprika
1/4 cup lime juice

For the Meatballs:
8 eggs
3 pounds ground pork
2 pounds ground pork shoulder
One 14-ounce package tofu, finely chopped
4 ounces ground pork fatback
2 ounces grated ginger
2 ounces grated turmeric
2 ounces grated garlic
3/4 cups panko
3/8 cup chopped cilantro
2 tablespoons ground cumin
5 teaspoons paprika
3 teaspoons cayenne
Salt, to taste

For Serving:
1 cup parsley sprigs
1 cup plantain chips

Method

1. Prepare the piri piri sauce: Pulse the chiles, bell peppers, garlic cloves and onions in a food processor until the mixture forms a chunky sauce. Heat the canola oil in a large pot until the oil gets very hot. Add the tomato paste and the chile mixture; cook down. Remove from the heat and add the remaining ingredients. Stir carefully to combine. Allow to cool slightly before serving.

2. Prepare the meatballs: Mix all of the ingredients together in a large bowl. Prepare one ball and test in skillet with some canola oil. Adjust salt for the remaining meatball mixture; portion into balls. Chill the meatballs in the refrigerator for at least 2 hours (or up to 24 hours).

3. Cook the meatballs: Preheat oven to 400˚F. Arrange the meatballs in a single layer on a baking sheet lined with parchment paper and bake until cooked through, about 8 minutes.

4. Serve: Place some meatballs on a plate and drizzle with the piri piri sauce. Garnish with some parsley sprigs and plantain chips. Serve hot.

Photos by Jake Ahles Photography.