Taste the Air-Chilled Difference®

Chicken Chorizo Meatballs & Piperade

by , Chef, FINO Restaurant, Patio & Bar, Austin, Texas

Chicken Chorizo Meatballs & Piperade
Easy Recipe

Serves 4 to 6

    • Chicken Chorizo Meatballs
    • 2 pounds ground Smart Chicken
    • 2 teaspoons kosher salt
    • 2 teaspoons ground black pepper
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 tablespoon sweet smoked paprika
    • 1 teaspoon ground chile flake
    • 2 teaspoon minced garlic
    • 1 teaspoon dried oregano
    • 1 egg
    • ½ cup panko breadcrumbs

    In a mixing bowl, mix all ingredients together until well incorporated. With wet hands, roll ground chicken mixture into 2-ounce meatballs.

      • Piperade
      • 2 red bell peppers, thinly sliced
      • 2 green bell peppers, thinly sliced
      • 1 yellow onion, thinly sliced
      • 2 tomatoes, finely chopped
      • 1 tablespoon canned tomato puree
      • 1 tablespoon piment d’Espelette* (or substitute hot paprika)
      • 1½ tablespoons salt
      • 2 tablespoons olive oil
      • *Piment d’Espelette is a French spice sold in paste and powdered forms; it can be found in specialty food and spice stores or purchased online.

      Heat the olive oil in a large saucepan over high heat. Add the onion and sauté while stirring for 3 minutes. Reduce heat to medium and add the peppers and sauté while stirring for another 5 minutes. Reduce the heat to low and add tomatoes, tomato puree, and the piment d’Espellette. Cover and cook for 10 minutes, stirring every couple of minutes. Add the chorizo meatballs and cook, uncovered, for 15 to 20 minutes while continuing to frequently stir to prevent sticking. Season with salt and serve hot.

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