Categories: Chicken

Ingredients

• 6 Fresno chiles, stemmed and seeded
• 2 red Thai chiles, stemmed and seeded
• 1/4 cup sherry vinegar
• 5 garlic cloves
• 2/3 cup olive oil, plus more for frying
• 2 lb. ground chicken
• 1/2 cup dried breadcrumbs
• 1/2 cup grated onion
• 1 large egg

Directions

1. In a food processor, pulse first 4 ingredients and 2 tsp salt to chop. With machine running, stream in 2/3 cup oil to make piripiri sauce. In bowl, mix chicken, breadcrumbs, onion and egg with 2 tbsp sauce; form into 1-inch balls. In skillet, heat 1/2 inch of oil over medium-high. In batches, fry meatballs, turning once, until browned and cooked through, about 8 minutes. Transfer meatballs to bowl. Toss with 2 tbsp sauce. Serve on platter with toothpicks and remaining sauce for dipping.

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