Ingredients

The following ingredients have 18 Servings
  • 6 Roti
  • (5 ounces) Fresno chiles
  • stemmed
  • 5 cloves garlic
  • 2 tablespoons red wine vinegar
  • 4 teaspoons salt
  • kosher
  • divided
  • 1/4 cup olive oil
  • extra virgin
  • plus more for frying
  • 1/2 cup onion
  • finely grated
  • 1 egg
  • large
  • 1 tablespoon paprika (not
  • smoked paprika)
  • 1 teaspoon black pepper and garlic powder
  • each
  • 1/2 teaspoon cayenne pepper and ground cumin
  • each
  • 2 pounds pork lamb
  • freshly ground or 80% lean ground
  • 1/2 cup panko breadcrumbs
  • thyme leaves
  • Fresh for garnish

Instruction

  • In blender, combine chiles, garlic, vinegar and 2 teaspoons salt
  • Purée until smooth then blend in 1/4 cup oil
  • In a large bowl, combine onion, egg, paprika, remaining 2 teaspoons salt, black pepper, garlic powder, cayenne, and cumin
  • Mix in breadcrumbs and pork or lamb
  • Using about 1 tablespoon meat mixture for each, form 60 balls
  • Add enough oil to cover bottom of a large frypan and heat over medium-high heat
  • Working in batches, fry meatballs for about 8 minutes, turning as needed, or until golden brown and just cooked through
  • Wipe out pan and heat fresh oil to cook each batch
  • Using a slotted spoon, transfer meatballs to bowl and immediately toss with some sauce to coat
  • Transfer to a platter, sprinkle with thyme leaves and serve with toothpicks and more sauce
  • Note: When tossing these while hot out of the pan, the sauce forms a nice glaze
  • The sauce can also be spooned onto a platter then topped with the meatballs and sprinkled with thyme