Albondigas A La Parilla Recipe
ground chicken meatballs, nora pepper, espelette aioli
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Ingredients
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Meatballs
Espelette Aioli
Method
Meatballs Preparation
Prepare Nora Peppers
Soak the nora peppers in warm water for about 15 minutes until softened. Remove the seeds and chop finely.
Mix Ingredients
In a large bowl, combine ground chicken, chopped nora peppers, minced garlic, breadcrumbs, egg, salt, black pepper, and chopped parsley. Mix until well combined.
Form Meatballs
Shape the mixture into small meatballs, about the size of a golf ball, and place them on a tray.
Preheat Grill
Preheat your grill to medium-high heat.
Espelette Aioli Preparation
Combine Ingredients
In a small bowl, mix together the mayonnaise, espelette pepper, minced garlic, and lemon juice.
Season
Add salt to taste, mixing well until the aioli is smooth and creamy.
Serving
Serve
Serve the grilled albondigas hot with the espelette aioli on the side for dipping.
