Adjika Sauce With Meatballs

meatballs in adjika sauce
Mini Meatballs on a bed of Adjika Sauce

These mini meatballs are savory little morsels of beef that are taken up a night with a spicy adjika sauce. This adjika sauce with meatballs recipe is simple, easy, and great as an appetizer for parties. I plated them in one of my favorite Steelite dishes, but you can serve them as an hors d’ouevre in a shot glass with a little sauce at the bottom and a toothpick going through the meatball. In fact, as these meatballs are basically just seasoned ground beef, this recipe is primarily about the sauce.

Like Georgian Food? Try My Recipe For Georgian Lavash (Pita)

Adjika sauce, also written Ajika, is a traditional Georgian sauce similar in my mind to Mexican salsa. It is popular all over the Eastern European region, including where I live in Ukraine. However it is rare that I find a place that makes it as spicy as I like it so I usually just end up making it myself.

The pepper used in the adjika is a cayenne, however as that’s a large family I don’t know exactly what breed it is. The good news is you can use whatever pepper you want for your preferred spice level, and the sauce will still be delicious.

Adjika Sauce With Meatballs Ingredients

Mini-Meatballs

500 grams Ground Beef

100 grams Panko Bread Crumbs

1 Egg; Large

2 tsp Salt

2 tsp Fresh Cracked Black Pepper

Canola Oil; for frying

Adjika Sauce

1 Tomato

1 Red Bell Pepper

1/2 Yellow Onion

3 cloves Garlic

2 tbsp Honey

1 tbsp Apple Cider Vinegar

2 Cayenne Peppers (note: this makes it quite hot, so feel free to go down to 1, or even a half a pepper if you don’t like things really spicy).

1 tsp Coriander Seeds; ground

1 tsp Ground Cumin

1 tsp Salt

Olive Oil

Adjika Sauce With Meatballs Instructions

1. As the sauce is the most important part of this dish let’s start with that. The best part is, most of this can be done in the food processor. Take all the ingredients except the olive oil and add it to a food processor. Pulse it until everything is chopped quite well, then slowly trickle in the olive oil until it forms a paste. I like it thin enough to be a puree for dipping things in, but some people like it rough like pico de gallo.

2. This next part is optional, but I feel it really brings out the flavors of the peppers. I take this puree (if it is still chunky you can use a stick blender to get it nice and smooth, then run it through a sieve) and put it in a hot skillet for a few (5) minutes. Just to cook the liquid enough to release all the fragrances and oils.

3. For the meatballs add all the ingredients to a bowl (sans Canola oil) and mash everything up with your hands. You want everything to be well combined.

4. Hand form the meat into little cherry sized meatballs and fry in the oil until brown. I do a sort of semi deep fry where the oil goes halfway up the meatball height, so that I can just give a quick shake of the pan and the tops will get fried as well.

5. Plate the adjika sauce with meatballs as shown in the picture above, or in shot glasses for a perfect party hors d’ouevre.

Don’t Want To Make Your Own Adjika? Click On The Image Below To Buy A Good Bottled Version From Amazon.

Adjika Sauce
Note: This Version is not tomato based, so it’s a bit more concentrated. Still great, and I have a bottle in my pantry for when I’m too lazy to make it myself.
Adjika Sauce Meatballs

Adjika Sauce With Meatballs

A deliciously spicy appetizer or hors d'ouevre to impress guests. My favorite way to make adjika sauce.
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Course: Appetizer, Sauce, Side Dish
Cuisine: European, Georgian
Keyword: Adjika Sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 50 mini meatballs

Ingredients

Meatballs

  • 500 grams Ground Beef
  • 100 grams Panko
  • 1 Egg large
  • 2 tsp Salt
  • 2 tsp Fresh Cracked Black Pepper
  • Canola Oil for frying

Adjika Sauce

  • 1 Tomato
  • 1 Red Bell Pepper
  • 1/2 Yellow Onion
  • 3 cloves Garlic
  • 2 tbsp Honey
  • 1 tbsp Apple Cider Vinegar
  • 2 Cayenne Peppers or adjust to your preferred spiciness level
  • 1 tsp Coriander Seeds ground
  • 1 tsp Cumin ground
  • 1 tsp Salt
  • Olive Oil

Instructions

  • As the sauce is the most important part of this dish let's start with that. The best part is, most of this can be done in the food processor. Take all the ingredients except the olive oil and add it to a food processor. Pulse it until everything is chopped quite well, then slowly trickle in the olive oil until it forms a paste. I like it thin enough to be a puree for dipping things in, but some people like it rough like pico de gallo.
  • This next part is optional, but I feel it really brings out the flavors of the peppers. I take this puree (if it is still chunky you can use a stick blender to get it nice and smooth, then run it through a sieve) and put it in a hot skillet for a few (5) minutes. Just to cook the liquid enough to release all the fragrances and oils.
  • For the meatballs add all the ingredients to a bowl (sans Canola oil) and mash everything up with your hands. You want everything to be well combined.
  • Hand form the meat into little cherry sized meatballs and fry in the oil until brown. I do a sort of semi deep fry where the oil goes halfway up the meatball height, so that I can just give a quick shake of the pan and the tops will get fried as well.
  • Plate the adjika sauce with meatballs as shown in the picture above, or in shot glasses for a perfect party hors d'ouevre.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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