- 6 Roti, (5 ounces) Fresno chiles, stemmed
- 5 cloves garlic
- 2 tablespoons red wine vinegar
- 4 teaspoons salt, kosher, divided
- 1/4 cup olive oil, extra virgin, plus more for frying
- 1/2 cup onion, finely grated
- 1 egg, large
- 1 tablespoon paprika (not, smoked paprika)
- 1 teaspoon black pepper and garlic powder, each
- 1/2 teaspoon cayenne pepper and ground cumin, each
- 2 pounds pork lamb, freshly ground or 80% lean ground
- 1/2 cup panko breadcrumbs
- thyme leaves, Fresh for garnish
In blender, combine chiles, garlic, vinegar and 2 teaspoons salt. Purée until smooth then blend in 1/4 cup oil.
In a large bowl, combine onion, egg, paprika, remaining 2 teaspoons salt, black pepper, garlic powder, cayenne, and cumin. Mix in breadcrumbs and pork or lamb. Using about 1 tablespoon meat mixture for each, form 60 balls.
Add enough oil to cover bottom of a large frypan and heat over medium-high heat. Working in batches, fry meatballs for about 8 minutes, turning as needed, or until golden brown and just cooked through. Wipe out pan and heat fresh oil to cook each batch.
Using a slotted spoon, transfer meatballs to bowl and immediately toss with some sauce to coat. Transfer to a platter, sprinkle with thyme leaves and serve with toothpicks and more sauce.
Note: When tossing these while hot out of the pan, the sauce forms a nice glaze. The sauce can also be spooned onto a platter then topped with the meatballs and sprinkled with thyme.