Shelly's Recipe

CHIMICHURRI MEATBALLS

Category: Meatballs

Chimichurri:
1 bunch minced curly leaf parsley, leaves and stems
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced fresh oregano leaves (or 1 teaspoon dried)
2 teaspoons sugar
1 teaspoon crushed red pepper flakes
Minced zest and juice of 1 lemon
Salt to taste

Meatballs:
2 Tablespoons olive oil, divided
1 pound ground chuck
3/4 pound ground pork
1/2 cup panko bread crumbs
1/4 cup scallions, minced
2 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon black pepper
1 egg

1/2 cup feta cheese (crumbled) for garnish

Combine all ingredients for chimichurri in a large bowl. Let stand at room temperature for two hours to blend flavors.

Blend all meatball ingredients in a bowl (do not overwork them). Test for seasoning by frying a little of the meat mixture until cooked through.

Form 1 inch balls with a small ice cream scoop. Heat 1 Tablespoon 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 sauce and tent with foil to keep warm. Fry remaining meatballs in additional Tablespoon of oil, add them to the platter, and top with more chimichurri.

Garnish with crumbled feta, which is not an Argentinean, but adds this amazing salty bit to this dish.