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
Pork Meatballs with Chimichurri Sauce
Pork Meatballs with Chimichurri Sauce
Prep Time
20 min
Cook Time
15 min
Yield
5 dozen (2/3 cup sauce)
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
Directions
- 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.
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