Blueberry Lemonade

1 to 1 1/2 cups of freshly squeezed lemon juice
1 cup of sugar or sugar substitute (I use Splenda)
1/2 pint of blueberries
8 cups of water

Squeeze the juice of approximately 6 lemons. You want 1 to 1 1/2 cups of lemon juice. I then add the sugar or sugar substitute. Make sure to wash and pick any stems from the blueberries. Add them to the lemon juice and sugar. I muddle the berries and then let the mixture sit for a while, until it is the color I like. Then add the water. I don't add ice to my lemonade. I fill a glass with ice and then pour the lemonade over the ice.

Chimichurri Meatballs

Chimichurri sauce

1/2 a bunch of fresh parsley
1/2 cup of olive oil
1/4 cup red wince vinegar
1 TB minced fresh oregano or 1 tsp. dried
1 tsp. sugar
1/2 tsp red pepper flakes
minced zest and juice of 1/2 of a lemon
salt to taste

Combine all ingredients for chimichurri in a large bowl. Cover. Let stand at room temperature to combine flavors.

Meatballs

1 lb. of ground chuck
1/2 lb. of ground pork
1/4 cup of panko crumbs
3 TBS. minced scallions
2 cloves of garlic, minced
1 tsp of kosher salt
1 tsp. black pepper
1 egg
2 TBS. olive oil, divided
1/2 cup of feta cheese

Blend all meatball ingredients together (except oil and feta) in a bowl; do not overwork. Form 1 inch balls. Place 1 TBS of oil in skillet , at medium-high heat. Fry half of the meatballs until heated through, about 5 minutes. Place on platter already drizzled with chimichiurri. Heat remaining oil and fry the rest of the meatballs. Add them to platter, along with feta. Top all meatballs and cheese with chimichurri.