Chimichurri Meatballs
Source of Recipe
cuisine at home
List of Ingredients
For the Chimichurri �
Combine:
1 bunch minced curly leaf parsley, leaves and stems
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 T. minced fresh oregano leaves (or 1 t. dried)
2 t. sugar
1 t. crushed red pepper flakes
Minced zest and juice of 1 lemon
Salt to taste
For the Meatballs �
Blend; Shape and Fry in 2 T. Olive Oil:
1 lb. ground chuck
1/2 lb. ground pork
1/4 cup panko crumbs or dry bread crumbs
3 T. scallions, minced
2 t. garlic, minced
2 t. kosher salt
1 t. black pepper
1 egg
Garnish with:
1/2 cup feta cheese, crumbled
Recipe
Hand chop parsley leaves and stems for the chimichurri sauce.
Combine all ingredients for chimichurri in a large bowl. Let stand at room temperature up to two hours to blend flavors.
Blend all meatball ingredients in a bowl; do not overwork. Test for seasoning.
Seasoning tip
Before forming the meatballs, fry a little of the meat mixture until cooked through. This allows you to taste the meat for seasoning and adjust it as needed.
Form 1" balls. A small ice cream scoop (#100) is great for portioning meatballs. Roll lightly between your hands to shape evenly.
Heat 1 T. oil in a nonstick skillet over medium-high heat.
Fry half the meatballs until cooked through and browned all around, about 5 minutes.
Transfer to a platter that has some of the chimichurri spooned onto the bottom; top the meatballs with some of the sauce and tent with foil to keep warm.
Fry remaining meatballs in additional tablespoon of oil, add them to the platter, and top with more chimichurri.
Garnish with crumbled feta.
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