I LOVE chimichurri sauce. I don’t know why, but I just love it. When I lived in Houston there were two places I would always go where the served steak with chimichurri sauce, but now that I’m in Dallas I don’t know if there are any places <insert cry face>. (P.s. if you’re reading this and you know pllllease holla at ya girl).
One of the things I love about it aside from it’s tastiness is that you can put it so many different things, and I LOVE anything versatile in the kitchen because it usually means less waste. I made some sweet and spicy plantains to go with these meatballs, and use the chimichurri as a dipping sauce for those. SO YUM.
I wonder how many times I can say chimichurri before this blog post is over? Stay tuned… anyway, here’s the recipe:
- 1lb. ground beef (if you want juicy meatballs use a higher fat like 80/20. If you’d rather be healthy you can use the highest your local grocery store offers).
- 1lb ground pork (NOT breakfast sausage)
- 1 large egg
- 2-3 cloves minced garlic
- 1 tbsp Cayenne pepper
- 1 cup breadcrumbs (your choice)
- For the chimichurri:
- 1/4 c. Parsley
- 2 tbsp cilantro
- 2-3 gloves minced garlic
- juice from 1/2 lemon
- 1 tsp oregano
- 2 tsp salt
- 1/2 tsp red pepper
- 1/2 cup olive oil
- Add all ingredients for the chimichurri to your food processor, and chop until smooth. Place in an airtight container in the refrigerator until ready to serve.
- Add all remaining ingredients to a large bowl and mix until beef and pork are evenly distributed.
- Heat enough oil to cover the bottom of a large skillet over medium heat. Using a spoon or a cookie scoop, make 1 to 1 1/2in meatballs from the mixture.
- Cook the meatballs on the first side without moving for 10 minutes. Flip, increase the heat to medium high and cook for another 10 minutes.
- Serve with lotssss of chimichurri
Does everyone else love chimichurri or is it just me? (Ps. said it 8 times LOLL)