Ingredients

1 red fenso chile , seeded removed

3 garlic cloves ,

1 whole , 2 finely grated

1/2 cup roasted red peppers from a jar drained

2 tablespoon , red wine vinegar

4 tablespoon extra – virgin olive oil divided +more for drizzling

2,3/4 diamond crystal or 13/4 tsp mortan kosheer salt , divided

1,1/2 smoked paprika , divided

2/3 panko (japanese breadcrumbs

1 large egg

3/4 ground cumin

1lb cup whole milk greek yougurt

method

1. pure chile whole garlic clove , red peppers , vinegar , 3 tablespoon oil

1,1/2 diamond crystals or 1 ,1/2 morton kosher salt and 1 tsp paprika in a blender until very smooth . transfer piri – piri sauce to a small bowl

2. place a rack in upper third oven preheat to 450/c . using a fork , mix panko , 2 tbsp piri – piri sauce and 1 tbsp water in a medium bowl . add egg and mash with fork with home generous about 1 minute . let sit until panko is softened about 3 minutes .

3. Add finely grated garlic, cumin , 1 tbsp oil , 1,1/4 diamond crystal or 3/4 mortar kosher salt and remaining 1/2 tsp paprika and panko mixture and mix well . Add about one third of beef and gently work into panko mixture with your hands until well incorporated and no longer feels well .

Add about one third of beef and gently work with panko mixture with your hands until well , incorporated and it no longer gets wet . Add remaining beef and gently mix with evenly dispensed. Form a 12 2 ” diameter balls and space out evenly on a foiled rimmed baking sheet . bake meatballs 5 minutes , then turn on broiler . You can leave in the meatballs while the boiler heats up . Broil until golden brown on top andjust barely cooked through about 5minutes . Spread yougurt into plates and arrange meatballs cooked through . Drizzle with remaining piri- piri sauce and more oil

Sauce can be made 1 day ahead . Cover and chill

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