Chimichurri-Drizzled Meatballs
Juicy meatballs, drizzled with chimichurri! The perfect solution for you without hefty price tag
Recipe by Tiffany Kate-Lyn Matthews
Serves: 2 – 4
Preparation time: 15 minutes
Cooking time: 12 – 15 minutes
Ingredients:
For the Meatballs:
- 500g beef mince
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp finely chopped parsley
- 2 Tbsp milk
- 2 Tbsp olive oil (for frying)
For the Chimichurri:
- ½ cup fresh parsley, chopped
- ¼ cup fresh coriander, chopped
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp red chili flakes
- 2 Tbsp lemon juice
- ⅓ cup olive oil
- Salt & pepper to taste
How To Make Chimichurri-Drizzled Meatballs
- In a bowl, add in all the ingredients for the meatballs and mix until well combined, then scoop out about 2 Tbsp of the mixture and roll into balls.
- Heat oil in a large non-stick pan and fry the meatballs until golden, crispy and cooked
through. - In a separate bowl add in all the ingredients for the chimichurri, mix well and season to taste with salt & pepper.
- Place the cooked meatballs on a serving plate, drizzle with chimichurri and enjoy!
Chefs Tip: Allow the shaped meatballs to chill in the fridge for 15 – 20 minutes before cooking, or even in the freezer for about 5 minutes, this will help the meatball hold its shape while cooking. Add a splash of milk or grated onion into the mixture, this helps to keep the meatballs juicy and prevents them from drying out while cooking. If you prefer a chunkier sauce, chop herbs by hand and for a smoother consistency, blend everything in a food processor.