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Meatballs de Corazon

Meatballs de Corazon

Executive chef of Native Restaurant, Nyesha Arrington is making this tasty treat that makes 60 meatballs.
Ingredients for Meatballs
  • 3# Ground Pork
  • 2# Ground Beef heart
  • 4 oz. Ground Fatback
  • 8 ea Whole Eggs
  • ¾ c Panko
  • 6 tsp Ground Cumin
  • 6 tbs Chopped Cilantro
  • 5 tsp Paprika
  • 3 tsp Cayenne
  • 2 oz. Grated Ginger
  • 2 oz. Grated Turmeric
  • 2 oz. Grated Garlic
  • TT Salt
  • 1ea Pkg Tofu
Ingredients for Piri Piri Sauce (Makes 4 quarts)
  • 10 ea Peeled Red Bell Pepper
  • 20 ea Fresno Chiles
  • 16 ea Garlic Cloves
  • 3 ea Yellow Onion
  • 4 c Oil Blend
  • 4 tbs Tomato Paste
  • 4 tbs Ground Cumin
  • 4 tbs Paprika
  • 4c Granulated Sugar
  • 2c Red Wine Vinegar
  • 2ea Lime Juice
  • 6 tbs Salt

Directions for Meatballs

1. Mix all ingredients together in a large bowl.

2. Portion mixture into balls.

3. Chill meatballs.

4. Shape balls.

5. Bake 400F for 8min.

Directions for Sauce

1. Pulse bell pepper, fresno chiles, garlic, and yellow onion in the robo coupe

2. Heat oil in pot until very hot. Add tomato paste and fry in oil.

3. While the oil is still very hot, add the pulsed ingredients from robo coupe.

4. Cook down.

5. Add cumin, paprika, sugar, vinegar, lime juice, and salt to pot.

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