Meatballs with Chimichurri Sauce

Its been winter for a really long time now. And it’s been cold, like freeze your face off cold, for too long and I’m so over it. I’ve also had enough of all the comfort foods that this weather has been making me crave. For a change I wanted something fresh and zippy, so just for a moment I could pretend that spring was around the corner…. False hope, that’s what these meatballs and Argentintian chimichurri sauce are. And I scarfed them down while still sweaty from my workout, but pretended I was in another place, humid and hot. Take that winter.

I like to make my meatballs first and while they are in the oven I make the chimichurri sauce. They only take 15 minutes to bake, so by the time I make the sauce and clean up, it’s time to eat. I also like to use a handy meatball scoop so they are all the same size and I can rest peacefully knowing so. Except for when my daughter helps and she insists on making some big for Papa and some baby ones for her and her brother. It pains me, but at least she’s happy and helping me.

Meatball Recipe (makes about 15 meatballs)

• .5 kg of ground meat (I used chicken)
• 1 egg
• 1/4 cup of Panko or almond flour
• 1/4 tsp salt, pepper, paprika, ground cumin
• 1/2 tsp crushed chillies
• 1 Tbsp green onions

Heat oven to 400 degrees F. Line a sheet pan with parchment paper. Mix ingredients together and scoop or roll meatballs and drop onto pan. Bake for 15-17 min. Do not let them get to brown or they will be dry.

Chimichurri Sauce

• 1/2 cup of washed cilantro and parsley, roughly torn
• 1/2 cup good olive oil
• 1 – 2 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 1/2 tsp ground cumin (i toasted mine and grind it myself)
• 1/2 tsp salt & pepper, chili flakes
• 1/2 clove garlic (optional)

In a food processor pulse together all ingredients, stopping to scrape the sides down every so often. You don’t want it chunky, but you also don’t want it to be green oil. Adjust the acidity, I like mine to be pretty acid forward, but everyones tastes are different.