Pork Meatballs With Chimichurri Sauce Recipes

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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

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 :

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

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

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.

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

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.

PORK FRIED RICE MEATBALLS WITH HOMEMADE SWEET AND SOUR SAUCE



Pork Fried Rice Meatballs with Homemade Sweet and Sour Sauce image

All the deliciousness of pork fried rice in a portable, bite-sized format. Serve these meatballs with homemade sweet and sour sauce for a fun treat at your next game day party.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 1h

Yield 8

Number Of Ingredients 21

2 cups water
⅛ teaspoon salt
¾ cup parboiled long-grain white rice (such as Uncle Ben's®)
½ cup carrots, diced
2 tablespoons tamari
1 teaspoon rice vinegar
1 pound ground pork
½ cup frozen peas
½ cup diced green onion
1 egg, lightly beaten
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground white pepper
3 tablespoons cornstarch
2 tablespoons water
1 cup pineapple juice
⅔ cup white sugar
⅓ cup white vinegar
1 tablespoon rice vinegar
2 tablespoons chopped fresh parsley

Steps:

  • Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  • Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
  • Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
  • While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
  • Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
  • Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.

Nutrition Facts : Calories 300 calories, Carbohydrate 40.6 g, Cholesterol 60 mg, Fat 9.1 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 3.3 g, Sodium 491.7 mg, Sugar 21.1 g

MARINARA MEATBALLS RECIPE BY TASTY



Marinara Meatballs Recipe by Tasty image

Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese

Provided by Matthew Johnson

Categories     Appetizers

Yield 40 meatballs

Number Of Ingredients 28

1 lb ground beef
1 lb ground beef
1 lb ground pork
1 lb ground pork
1 cup panko breadcrumbs
1 cup panko breadcrumbs
½ cup onion
½ cup onion, finely minced
¼ cup fresh parsley
¼ cup fresh parsley, finely chopped
2 cloves garlic
2 cloves garlic, minced
2 eggs
2 eggs
kosher salt
kosher salt, to taste
pepper
pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon red pepper flakes
⅓ cup tomato paste
2 cups tomato sauce
grated parmesan cheese, to serve

Steps:

  • Preheat oven to 425°F (220°C).
  • In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  • Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  • Bake meatballs for 15 minutes, until golden brown. Set aside.
  • Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
  • Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
  • Stir the mixture and bring to a simmer for 5 minutes.
  • Add the meatballs and coat them with the sauce.
  • Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
  • Enjoy!

Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram

CUBAN PORK TENDERLOIN WITH CHIMICHURRI SAUCE



Cuban Pork Tenderloin With Chimichurri Sauce image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h15m

Yield Serves 4

Number Of Ingredients 12

2 1-pound pork tenderloins
3 teaspoons chopped garlic
1 1/4 teaspoons salt
1/2 teaspoon ground cumin
1 tablespoon plus 1 teaspoon dried oregano
1/4 cup finely chopped onion
1/3 cup plus 3 tablespoons olive oil
2 tablespoons orange juice
1/2 cup parsley leaves, torn
1/4 cup lime juice
2 tablespoons white wine vinegar
Freshly ground black pepper

Steps:

  • Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil.
  • Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
  • Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.

Nutrition Facts : @context http, Calories 534, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 36 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams

PORK TENDERLOIN WITH CHIMICHURRI



Pork Tenderloin With Chimichurri image

Straight from Tyler Florence, here is the best pork tenderloin recipe we've ever had! Unlike so many other pork tenderloin recipes, this one only takes 30 minutes to marinade & the flavors are fantastic.

Provided by accidental glutton

Categories     Pork

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 13

6 garlic cloves, minced
2 jalapenos, seeded & minced
1/4 cup red wine vinegar
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh oregano
3 limes, juice of
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorn
2 (1 lb) pork tenderloin, trimmed of excess fat & patted dry (about 1 pound each)
kosher salt & freshly ground black pepper
extra virgin olive oil
lime juice, for drizzling

Steps:

  • Combine the garlic, jalapeno, vinegar, parsley, oregano & lime juice in a bowl.
  • Whisk in the olive oil & season with salt and pepper. Mix well & set aside at room temperature to marry.
  • Reserve 1/2 cup of the chimichurri to serve with the pork & pour the remaining into a ziploc bag with the pork tenderloins.
  • Marinate in the refrigerator for 30 minutes.
  • Remove pork from marinade & wipe off any excess .
  • Season both sides with a generous amount of salt & pepper and drizzle with olive oil.
  • Grill for about 4 minutes per side, until well charred.
  • Allow the tenderloins to rest for about 5 minutes prior to slicing.
  • Spoon some chimichurri over the meat, drizzle with lime juice and serve!

Nutrition Facts : Calories 810.6, Fat 66.6, SaturatedFat 11.8, Cholesterol 149.7, Sodium 554.1, Carbohydrate 6.1, Fiber 1.5, Sugar 0.9, Protein 47.5

PORK MEATBALLS WITH GINGER AND FISH SAUCE



Pork Meatballs With Ginger and Fish Sauce image

These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.

Provided by Kay Chun

Categories     dinner, lunch, weekday, weeknight, meatballs, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons peeled and minced ginger
1 tablespoon minced garlic (from about 3 large cloves)
1 tablespoon fish sauce
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground pork

Steps:

  • Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
  • Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
  • Bake until golden and cooked through, about 15 minutes. Serve warm.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams

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From glutenfreehomestead.com


ASIAN PORK MEATBALLS WITH GINGER HONEY SAUCE
2019-08-29 Place on a baking sheet until ready to cook. When ready to cook, preheat oven to 350 degrees. Use a small amount of olive or grapeseed oil (2-3 TBS or so) to fry the meatballs until nicely browned. Place on a baking sheet and bake another 10 minutes until cooked through.
From soufflebombay.com


TURKEY MEATBALLS WITH CHIMICHURRI - ZAGLEFT
2015-09-21 Preheat the oven to 400 degrees F. FOR THE CHIMICHURRI. Combine the parsley, basil, mint, and garlic in a food processor (or finely chop ingredients and mix in a large bowl). Add the vinegar and oil and stir or pulse the food processor a few times to combine. Season to taste with salt and pepper. FOR THE MEATBALLS.
From zagleft.com


ROASTED CHIMICHURRI PORK - LOVE IN MY OVEN
2021-01-22 Preheat the oven to 400 F. Place the roast in the middle of the baking sheet along with the potatoes and mushrooms, and place in the oven to roast until it has reached a minimum internal temperature of 145 F. While the pork is cooking, prepare the chimichurri sauce: In a food processor, combine the parsley, cilantro, roasted garlic and oil ...
From loveinmyoven.com


CHAR-GRILLED PORK CHOPS WITH CHIMICHURRI RECIPE | ONTARIO PORK
Preheat grill to medium heat. Dry pork chops with paper towel, season with salt and pepper. Place chops on grill. Slather top with barbecue sauce (if using). Cover and let cook 5-6 minutes before flipping. Slather chops with remaining barbeque sauce, and cook covered for another 5-6 minutes. Remove from grill when meat thermometer inserted into ...
From ontariopork.on.ca


10 BEST CHIMICHURRI RECIPES | YUMMLY
2022-05-30 Chorizo Meatballs with Smoked Chimichurri Sauce Pork Foodservice black pepper, olive oil, apple cider vinegar, anchovies, capers and 20 more Broiled Lamb Chop with Mint Chimichurri and Peas CavaGrill
From yummly.com


ASIAN PORK MEATBALLS - EASY ASIAN MEATBALLS FOR RICE OR NOODLE …
2019-02-21 Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with wax paper. In a large bowl, add all the ingredients of the meatballs then using your hands, gently combine everything together, being careful to not overmix. Using a medium cookie scoop (or two tablespoons), form into balls and place onto wax paper.
From tablefortwoblog.com


CHINESE PORK MEATBALLS (CHAR SIEW STYLE) - WEST VIA MIDWEST
2021-08-13 Instructions. In a large bowl, combine the pork, cornstarch, ginger,garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well. Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used. (about 20 small meatballs) In a wok or skillet over medium heat, heat the peanut oil.
From westviamidwest.com


CHIMICHURRI PORK TENDERLOIN RECIPE - OLIVEMAGAZINE
2020-05-23 Rub the remaining oil into the tenderloins and season on both sides. Heat a large non-stick frying pan over a high heat. Fry the pork for 5 minutes on one side, flip, then add the radishes to the pan. Drizzle the radishes with a splash of oil and sprinkle over the remaining oregano. Fry for 4-5 minutes or until the pork is cooked.
From olivemagazine.com


LATIN-STYLE PORK WITH CHIMICHURRI SAUCE RECIPE - REDBOOK
2009-03-19 Using a small paring knife, puncture pork all over and place in a 2 1/2-gallon food-storage bag. In a food processor, combine onion, garlic, oregano, bay leaves, salt, cumin, and pepper; pulse ...
From redbookmag.com


SPICY PORK CHOPS WITH CHIMICHURRI SAUCE - A WELL SEASONED KITCHEN
Prepare spicy rub. In a small bowl, stir together salt, paprika, brown sugar, garlic powder, onion powder and peppers. Coat pork chops. Brush both sides of pork chops with olive oil, then rub both sides of each chop with spice mixture (around 1/2 to 1 teaspoon per side). Place extra in a sealed container to save for the next time you prepare ...
From seasonedkitchen.com


PORK MEATBALLS WITH ROASTED PEPPERS AND BARBECUE SAUCE
Preparation. With the rack in the lowest position, preheat the oven to 425°F (220°C). In a 13 x 9-inch (33 x 23 cm) baking dish, combine the bell peppers, garlic, onion and oil. Season with salt and pepper. Bake for 30 minutes, stirring halfway through. Meanwhile, in a bowl, combine the ketchup, syrup and chili powder. Season with salt and ...
From ricardocuisine.com


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