Argentine Chimichurri Meatballs Recipes

MEATBALLS WITH GARLIC YOGURT AND CHIMICHURRI

Steps:

• Heat the olive oil in a skillet. Add the onion and cook until translucent and just starting to brown, about 7 minutes. Add the spinach, garlic and some salt and cook until the spinach is wilted. Add the fennel seeds and cook for another minute, then transfer to a large bowl. Add the turkey, breadcrumbs, parsley, cayenne, onion powder, oregano, paprika, thyme, egg, 1 teaspoon salt and some black pepper and mix. Roll into golf ball-sized balls.
• Preheat the oven to 425 degrees F.
• Heat a large skillet over medium-high heat and coat with about 1/2 inch of oil. Brown the meatballs on all sides in batches, being careful not to overcrowd the skillet, 6 to 10 minutes total. Finish the meatballs in the oven until cooked through, 7 to 10 minutes. Serve with Yogurt Sauce and Chimichurri.
• Add the yogurt, garlic and some salt and pepper to a small bowl. Mix to combine.
• To the carafe of a blender or food processor, add the cilantro, parsley, olive oil, garlic, lemon juice and some salt, black pepper and crushed red pepper. Pulse until combined but still slightly chunky, adding more olive oil as needed to loosen. Taste and adjust the seasoning.

MEATBALLS WITH CHIMICHURRI SAUCE

Steps:

• Prepare meatballs according to package directions., 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 a little more than half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.

ARGENTINE CHIMICHURRI MEATBALLS

Steps:

• Meatballs -- Soak the bread in the milk and then squeeze. Just break up the bread and then add the chimichurri, garlic, pepper, scallions, egg and mix well. Then add in the beef and pork and mix until combined. Don't over mix the meat as it will make tough meatballs.
• I form them into smaller than normal meatballs and then I freeze them 20-30 minutes. They firm up and make them easy to cook. Not necessary, but I just like to do it so they hold their shape.
• Bake -- 425 degrees on a cookie or baking sheet lined with parchment paper. 20-30 minutes until golden brown. If you want you can always pan fry them in a little olive oil as well.
• Serve -- In a large dish, add a little chimichurri to the bottom, then add the meatballs, then a little chimichurri over the top and sprinkle with the cheese.
• In Argentina, whole black olives, sliced lemons and baguette slices were the garnish. I still like to serve it like that when I make this as well.

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE

Steps:

• Preheat a grill.
• Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
• Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
• Recommended beverage: Argentinian Malbec (red)

ARGENTINIAN CHIMICHURRI

Steps:

• Combine the parsley, oregano, garlic and chili pepper(s) in a bowl.
• Add the vinegar, lime juice, sunflower seed oil and a pinch of salt and pepper. Mix until combined.
• Taste for seasoning and adjust as needed.
• Serve immediately or, if you can, let it sit for at least 15 minutes before serving for the flavors to meld. If not using right away, refrigerate for up to 3 weeks but bring to room temperature before serving.

CHIMICHURRI MEATBALLS

Steps:

• Combine all ingredients for chimichurri in a large bowl. Let stand at room temperature for two hours to blend flavors. Blend all meatball ingredients in a bowl (do not overwork them). Test for seasoning by frying a little of the meat mixture until cooked through. Form 1" balls with a small ice cream scoop (I use a #100). Heat 1 Tablespoon oil in a nonstick skillet over medium-high heat. Fry half the meatballs until cooked through and browned all over, about 5 minutes. Transfer meatballs to a platter that has some of the chimichurri spooned onto the bottom; top the meatballs with some of the sauce and tent with foil to keep warm. Fry remaining meatballs in additional Tablespoon of oil, add them to the platter, and top with more chimichurri. Garnish with crumbled feta, which is not an Argentinean, but adds this amazing salty bit to this dish.