Piri-Piri Balls
This recipe caught my eye in a recent issue of Bon Appetit magazine because I’ve had chicken with a similar sauce at Nando’s Peri-Peri Chicken, and the idea of mastering something close to this art at home sounded exciting.
After making BA’s variation, I can safely say this is a fantastic meal to make any time. The sauce has this great tangy, spicy flavor, the meatballs are crisp and tender. You’ll love it and it really is a quick meal.
Bentley’s way
This thrives when served with plain Jasmine rice, couscous or even toasted pita bread. Really, you just need something to act as a vehicle for this incredible sauce.
Fresno chiles can be tough to find (they look like red jalapenos FYI). If you can score one, you are a lucky duck. If not, a regular jalapeno or serrano works great and the sauce will still be bright red.
We don’t own a blender so a food processor definitely does the trick here. I will say that a blender works better to get this smooth though if you have the option.
Next time, I’m going to half this because we’re bad at leftovers and this definitely is enough food for 4 people. There’s leftover sauce even with the full amount!
