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.

My Newest Addiction

Green Curry Paste

4-6 Long Green Hot Finger Chile Peppers

2 tbsp. Chopped Shallots
1 tsp. Kaffir Lime Rind (If you can't get the Kaffir, substitute another type)
2 tsp. Chopped Garlic
2 tbsp. Chopped Ginger
2 tbsp. Chopped Lemongrass
1/2 tsp. Cumin Seeds
1/2 tsp. Coriander Seeds
1/2 tsp Salt

Put in food processor and process until ingredients form a paste. Add a little oil if needed.


I used the paste to make chicken and vegetables with green curry paste.