Chimichurri Meatballs

• Meat

  • 1/2 lb Ground beef
  • 1 lb Ground pork

• Produce

  • 1/2 cup Curly leaf parsley
  • 3 cloves Garlic
  • 2 Green onions
  • 1 tbsp Oregano, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1/2 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/4 cup Red wine vinegar
  • 3 tbsp Vegetable oil

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 1/2 cup Feta cheese

Found on jocooks.com

Description

Directions

• In a large bowl, combine the ground pork, ground beef, bread crumbs, green onions, garlic, salt, black pepper and egg. 
• Form the meatballs into small 1 inch balls.
• Heat the vegetable oil in a large skillet. Add the meatballs and fry until golden all around, about 7 minutes. You will have to do this in 2 batches, so do not overcrowd the meatballs.
• In a medium size bowl, whisk together the parsley, olive oil, red wine vinegar, oregano, red pepper flakes, lemon juice, salt and pepper. Let it sit out at room temperature until the meatballs are ready.
• To assemble, pour about half of the chimichurri sauce on the bottom of a platter, then transfer the meatballs to the platter. Top the meatballs with remaining chimichurri and garnish with the crumbled feta cheese.

Nutrition