Chimichurri Meatballs Recipes

MEATBALLS WITH GARLIC YOGURT AND CHIMICHURRI

Meatballs with Garlic Yogurt and Chimichurri image

Provided by Molly Yeh

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 27

Ingredients

2 tablespoons olive oil, plus more for cooking meatballs
1/2 onion, chopped
8 ounces spinach, chopped
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 1/2 teaspoons fennel seeds
1 pound ground turkey
1/2 cup panko breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/2 teaspoon dried thyme
1 large egg
Yogurt Sauce, recipe follows
Chimichurri, recipe follows
1 cup yogurt
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
2 tablespoons olive oil, plus more as needed
2 cloves garlic
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Crushed red pepper

Steps:

Heat the olive oil in a skillet. Add the onion and cook until translucent and just starting to brown, about 7 minutes. Add the spinach, garlic and some salt and cook until the spinach is wilted. Add the fennel seeds and cook for another minute, then transfer to a large bowl. Add the turkey, breadcrumbs, parsley, cayenne, onion powder, oregano, paprika, thyme, egg, 1 teaspoon salt and some black pepper and mix. Roll into golf ball-sized balls.
Preheat the oven to 425 degrees F.
Heat a large skillet over medium-high heat and coat with about 1/2 inch of oil. Brown the meatballs on all sides in batches, being careful not to overcrowd the skillet, 6 to 10 minutes total. Finish the meatballs in the oven until cooked through, 7 to 10 minutes. Serve with Yogurt Sauce and Chimichurri.
Add the yogurt, garlic and some salt and pepper to a small bowl. Mix to combine.
To the carafe of a blender or food processor, add the cilantro, parsley, olive oil, garlic, lemon juice and some salt, black pepper and crushed red pepper. Pulse until combined but still slightly chunky, adding more olive oil as needed to loosen. Taste and adjust the seasoning.

ARGENTINE CHIMICHURRI MEATBALLS

Argentine Chimichurri Meatballs image

Well a couple of years ago, I got to go to Argentina skiing with a good friend - and what a blast. On thing I did learn, is that if you don't like beef, potatoes or chimichurri ... good luck. It seemed like those 3 ingredients were a part of every meal, but luckily I do like all three. One night, we had this amazing grilled fish and of course potatoes ... but the appetizers were these simple miniature meatballs with ... of course ... chimichurri. Well, I am not sure what their recipe was, but the chef was nice enough to tell me that his secret was to add ground pork and a little of the chimichurri to the meatball. Also, theirs was topped with this great tangy cheese. I never got the name of it, but it is similar to a feta being a drier, crumbly cheese, but the taste of a goat cheese, so I think either one works well. I tend to use Feta. Well, I ended up using a pretty classic meatball recipe and this is my version. I make smaller than normal meatballs and just serve with tooth pics on a big platter with the sauce. They are just Yummy Bite Size appetizers. A great holiday appetizer and easy to make. I bake mine, so even healthier. Make ahead and just reheat. I also buy Badia Chimichurri sauce, right from the grocery store. You can also find it at www.badia.com, but there are many other brands that are available.

Provided by SarasotaCook

Categories Meat

Time 40m

Yield 4 Dozen, 12-20 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups chimichurri sauce (use more of less according to your taste, a little goes a long way, I just buy mine at the store, th)
1 cup feta cheese
3/4 lb ground beef (I like chuck)
3/4 ground pork
1 slice bread
1/4 cup milk
1 egg
2 tablespoons chimichurri sauce (drain, so you don't add too much of the oil)
2 scallions (chopped fine, white and green parts)
2 teaspoons minced garlic
pepper
sliced baguette
lemon slice
black olives

Steps:

Meatballs -- Soak the bread in the milk and then squeeze. Just break up the bread and then add the chimichurri, garlic, pepper, scallions, egg and mix well. Then add in the beef and pork and mix until combined. Don't over mix the meat as it will make tough meatballs.
I form them into smaller than normal meatballs and then I freeze them 20-30 minutes. They firm up and make them easy to cook. Not necessary, but I just like to do it so they hold their shape.
Bake -- 425 degrees on a cookie or baking sheet lined with parchment paper. 20-30 minutes until golden brown. If you want you can always pan fry them in a little olive oil as well.
Serve -- In a large dish, add a little chimichurri to the bottom, then add the meatballs, then a little chimichurri over the top and sprinkle with the cheese.
In Argentina, whole black olives, sliced lemons and baguette slices were the garnish. I still like to serve it like that when I make this as well.

Nutrition Facts : Calories 110.4, Fat 7.6, SaturatedFat 3.8, Cholesterol 48.7, Sodium 181.2, Carbohydrate 2.2, Fiber 0.1, Sugar 0.7, Protein 8

MEATBALLS WITH CHIMICHURRI SAUCE

Meatballs with Chimichurri Sauce image

This South American condiment, featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You'll want plenty for extra dipping. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 20 (2/3 cup sauce).

Number Of Ingredients 8

Ingredients

1 package (22 ounces) frozen fully cooked Angus beef meatballs
3 garlic cloves, peeled
1 cup packed Italian flat leaf parsley
1/4 cup packed fresh cilantro leaves
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil

Steps:

Prepare meatballs according to package directions., Meanwhile, place garlic in a small food processor; pulse until chopped. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream., In a large bowl, toss meatballs with a little more than half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.

Nutrition Facts : Calories 130 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 318mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

PORK MEATBALLS WITH CHIMICHURRI SAUCE

Pork Meatballs with Chimichurri Sauce image

Chimichurri is a tangy herb sauce that comes from South America that's often served with steak. If you've never had it with meatballs, it's time to give it a try! -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 5 dozen (2/3 cup sauce).

Number Of Ingredients 17

Ingredients

1/2 cup dry bread crumbs
1/2 cup 2% milk
2 tablespoons grated onion
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon lemon juice
2 teaspoons salt
1/4 teaspoon coarsely ground pepper
2 pounds ground pork
CHIMICHURRI SAUCE:
3 garlic cloves, peeled
1 cup packed Italian flat leaf parsley
1/4 cup packed fresh cilantro leaves
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil

Steps:

Preheat oven to 450°. In a large, combine the first eight ingredients. Add pork; mix lightly but thoroughly. Shape into 1-in. balls. Place on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until meatballs are cooked through. Let stand 5 minutes., Meanwhile, place garlic in a small food processor; pulse until chopped. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream., In a large bowl, toss meatballs with half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.

Nutrition Facts :

EASY CHIMICHURRI

Easy Chimichurri image

I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.

Provided by mariap430

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 2h15m

Yield 16

Number Of Ingredients 10

Ingredients

1 cup tightly packed chopped parsley leaves
1 cup tightly packed chopped cilantro leaves
¼ cup red wine vinegar
½ onion, coarsely chopped
5 cloves garlic
1 teaspoon coarse salt
1 teaspoon dried oregano
1 teaspoon hot pepper flakes
1 teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
Refrigerate until flavors have blended, about 2 hours.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 1.5 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 158 mg, Sugar 0.2 g

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