Taste of Home
Pork Meatballs with Chimichurri Sauce
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 5 dozen (2/3 cup sauce).
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
Ingredients
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1/2 cup dry bread crumbs
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1/2 cup 2% milk
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2 tablespoons grated onion
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1 tablespoon ground cumin
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1 tablespoon dried oregano
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1 tablespoon lemon juice
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2 teaspoons salt
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1/4 teaspoon coarsely ground pepper
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2 pounds ground pork
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CHIMICHURRI SAUCE:
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3 garlic cloves, peeled
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1 cup packed Italian flat leaf parsley
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1/4 cup packed fresh cilantro leaves
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1 teaspoon salt
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1/4 teaspoon coarsely ground pepper
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2 tablespoons red wine vinegar
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1/2 cup extra virgin olive oil
Directions
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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.
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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.
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3.
In a large bowl, toss meatballs with half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.
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