Follow these steps for perfect results
curly leaf parsley
minced
extra-virgin olive oil
red wine vinegar
fresh oregano leaves
minced
sugar
crushed red pepper flakes
lemon
zested and juiced
salt
to taste
olive oil
divided
ground chuck
ground pork
panko bread crumbs
scallions
minced
garlic
minced
kosher salt
black pepper
egg
feta cheese
crumbled
Combine all ingredients for chimichurri in a large bowl.
Let the chimichurri stand at room temperature for two hours to blend flavors.
Blend all meatball ingredients in a bowl (do not overwork).
Test for seasoning by frying a little of the meat mixture until cooked through.
Form 1" balls with a small ice cream scoop.
Heat 1 Tablespoon of olive oil in a nonstick skillet over medium-high heat.
Fry half the meatballs until cooked through and browned all over, about 5 minutes.
Transfer meatballs to a platter that has some of the chimichurri spooned onto the bottom.
Top the meatballs with some of the chimichurri sauce and tent with foil to keep warm.
Fry remaining meatballs in additional Tablespoon of olive oil.
Add them to the platter and top with more chimichurri.
Garnish with crumbled feta cheese.
Expert advice for the best results
For extra flavor, marinate the meatballs in some of the chimichurri for 30 minutes before cooking.
Don't overwork the meatball mixture for the best texture.
Adjust the amount of red pepper flakes to your spice preference.
Everything you need to know before you start
15 minutes
Meatballs can be made ahead and refrigerated.
Garnish with fresh parsley and a drizzle of olive oil.
Serve with mashed potatoes or polenta.
Serve over rice or quinoa.
Serve as an appetizer with toothpicks.
Pairs well with the flavors of the chimichurri.
A crisp Pale Ale cuts through the richness of the meatballs.
Discover the story behind this recipe
Chimichurri is a staple sauce in Argentinian cuisine.
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