Pork Meatballs with Chimichurri Sauce Recipe

Pork Meatballs with Chimichurri Sauce Recipe
Pork Meatballs with Chimichurri Sauce Recipe photo by Taste of Home
Publisher Photo

Pork Meatballs with Chimichurri Sauce Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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. Yield: 5 dozen (2/3 cup sauce).
Originally published as Pork Meatballs with Chimichurri Sauce in Taste of Home Christmas Annual Annual 2016, p9

  • 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
  1. 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.
  2. 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.
  3. In a large bowl, toss meatballs with half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping. Yield: 5 dozen (2/3 cup sauce).
Originally published as Pork Meatballs with Chimichurri Sauce in Taste of Home Christmas Annual Annual 2016, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork Meatballs with Chimichurri Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review