Chimichurri Meatballs

Directions

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   Prep Time 30 mins Cook Time 15 mins Total Time 45 mins Course: Appetizer
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   Cuisine: Argentinian
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   Keyword: chimichurri meatballs, meatball recipe Servings: 16 Calories: 214kcal Author: Joanna Cismaru Instructions In a large bowl, combine the ground pork, ground beef, breadcrumbs, green onions, garlic, salt, black pepper and egg. Form the meatballs into small 1 inch balls.
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   Heat the vegetable oil in a large skillet.
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   Add the meatballs and fry until golden all around, about 7 minutes. You will have to do this in 2 batches, so do not overcrowd the meatballs. In a medium size bowl, whisk together the parsley, olive oil, red wine vinegar, oregano, red pepper flakes, lemon juice, salt and pepper.
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   Let it sit out at room temperature until the meatballs are ready. To assemble, pour about half of the chimichurri sauce on the bottom of a platter, then transfer the meatballs to the platter. Top the meatballs with remaining chimichurri and garnish with the crumbled feta cheese. Notes Alternatively, you can bake the meatballs by placing them on a baking sheet lined with parchment paper and baking them for 20 to 25 minutes at 400 F degrees or until done to your liking. Refrigerate leftovers in an airtight container for up to 3 or 4 days. These meatballs can be made with any type of ground meat that you prefer. This recipe yields about 48 meatballs, and nutritional information is calculated based on 3 meatballs per person. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Nutrition Serving: 3meatballs | Calories: 214kcal | Carbohydrates: 3g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 254mg | Potassium: 160mg | Vitamin A: 230IU | Vitamin C: 3.5mg | Calcium: 46mg | Iron: 1.1mg