March 30 – Moscow Mule & Piri-Piri Meatballs

Mixed emotions this morning as I see we’re now sheltering in place until April 30. Whaa?!?! The uncertainty, the anxiety, the fear can only be alleviated by thinking about what I’m going to make for my #quarantinecocktail and something truly delish to go with it.

Moscow Mule

Makes 1 cocktail

• 1 1⁄2 oz vodka

• 1⁄2 oz lime juice

• 1⁄2 c ginger beer

• Lime wedge for garnish

Add all liquid ingredients to a cocktail shaker filled with ice. Shake, then strain into an ice filled copper cup. Garnish with a wedge of lime.

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Piri-Piri Meatballs

These spicy meatballs are a real treat and so easy. Make them small and serve as an appetizer, or make them larger and serve for dinner with a salad alongside. Adapted from Bon Appetit magazine.

Serves 4-6

• 1/2 green fresno chile, seeds removed

• 3 garlic cloves, 1 whole, 2 grated

• 1⁄2 c jarred roasted red peppers, drained

• 2 T sherry vinegar

• 4 T EVOO, divided

• 1 1⁄2 t kosher salt, divided

• 1 1⁄2 t smoked paprika, divided

• 1 egg

• 3⁄4 t cumin

• 1 lb ground beef

• 3⁄4 c whole milk Greek yogurt

In a blender, purée the chile, whole garlic clove, peppers, vinegar, 3 T EVOO, 1 t salt, and 1 t paprika until smooth. Transfer to a small bowl.

Preheat oven to 450 (425 convection).

In a medium bowl, mix 2 T piri-piri sauce, panko, and 1 T water. Add the egg and mash with a fork. Allow it to sit to soften panko.

Add grated garlic, cumin, 1 T EVOO, 1⁄2 t kosher salt, and 1⁄2 t paprika to panko mixture and stir to combine. Add the ground beef and gently work the mixture with your hands to incorporate ingredients. Form about 24 1” diameter meatballs (or 12 2” for larger meatballs) and transfer to a foil lined sheet pan.

Bake 5 minutes, then turn on the broiler and broil until browned and cooked through, 5 minutes more.

Spread yogurt onto plate, then dab on some piri-piri sauce, arrange meatballs on top, and drizzle with more sauce.