Main {Course} Squeezes · On The Side

Chicken Chimichurri Meatballs

I had a craving a couple weeks ago for some chimichurri. Chimi- what?? Oh you mean chimichanga or churro or charred vegetables. No, no. Chimichurri. This is a lovely table condiment that originates from Argentina. It’s acidic and herbaceous with just a touch of heat. Argentineans have been putting it on their grilled meats for ever and it adds just the right amount of flavor and spice. It sharply cuts through all the fattiness with its acidic qualities. I enjoy this sauce over meats too, but love it equally as a dip for a crusty white bread, as a salad dressing, draped over roasted veggies, and even as of recently as a marinade. I was going to a “girls night in” get together and wanted to take something light yet hearty and delicious, easy to hold, and easy to make. So I dreamt of these little tangy bites all night and decided to make and take them to my friends house the next day. They were a hit and I hope you love them too. This recipe actually makes quite a bit of chimichurri, so only save about 1/4 to 1/2 cup of the dip for marinating the meat. Use the rest to drizzle over the top when serving or for another meal altogether.

Ingredients for Chimichurri:

2 bunches parsley (washed)

1/2 cup olive oil

1/2 cup red wine vinaigrette

juice of 2 lemons

1 tspn red chili flake

6 garlic cloves

1 tspn salt

2 tspns paprika 

black pepper to taste

For Meatballs:

1 lb. ground chicken 

3 mild Italian sausage links

1 egg

1/2 cup breadcrumbs

1/2 tspn salt

Make it!

In a food processor, combine all of the dry ingredients, and pulse until it is a fine chop. Transfer to a medium mixing bowl and add the remaining wet ingredients, mix until well combined and let sit for at least 30 minutes to let the flavors meld together. Reserve 1/4 to 1/2 cup of the sauce for the meatballs, with the remaining sauce, store for later use. In the same mixing bowl add the chicken, Italian sausage, salt, egg, breadcrumbs, and reserve side of sauce (start by adding 1/4 cup and if your mixture seems to dry add the remaining in). Mix until just combined. You do not want these to come out dense or over worked. Roll the meatballs about the size of golf balls or slightly smaller. Heat a medium or large pan over medium heat. Coat the bottom with olive oil. Cook on both size for 5 minutes each. Remove to a rack or paper towel to drain excess oil. Top with extra sauce and serve as an appetizer on it s own or as a meal with a salad and rice. Enjoy!


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