Turkey Meatballs with Chimichurri

By • September 17, 2017 0 Comments

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Author Notes: When I decided to make meatballs for the first time a few months ago, I of course spent the afternoon looking for a recipe that inspired me. I came across the version by Jo Cismaru of Jo Cooks, who dresses hers with chimichurri and feta.

Now, I am slightly obsessed with chimichurri. It’s great on just about everything, and it’s so simple to make. Just throw everything into a blender or food processor, and blend away. So when I saw her recipe, I knew I had to make my own version. I use ground turkey in mine, but they're amazing with pork too. And really, how can anything topped with chimichurri be wrong?

P.S. I can't eat garlic anymore, so I don't usually add any to my chimichurri. PLEASE add it, at least a clove, more if you really like garlic. I'll just have to enjoy it vicariously.
Lemon & Biscuits

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Serves 4-6

Turkey Meatballs

  • 2 pounds ground turkey (I use half dark)
  • 3/4 cup panko breadcrumbs
  • 1-2 eggs
  • 3 scallions, thinly chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • dashes rushed red pepper
  1. Combine all ingredients in a large bowl, and mix well. I mean really well.
  2. Form into 1" balls using a spoon and your hands.
  3. Place onto a baking sheet lined with parchment paper, spaced at least an inch apart.
  4. Bake at 400 for 20-25 minutes, turning them over halfway through.

Chimichurri

  • 1 bunch parsley
  • 1/3 cup extra virgin olive oil, plus more to taste
  • 1/3 cup red wine or sherry vinegar, plus more to taste. r
  • 1 clove garlic
  • dashes crushed red pepper
  • salt and pepper to taste
  1. In a blender or food processor, chop the parsley until fine.
  2. Pour in the oil and vinegar and blend. If you need more liquid, add more oil, taste, and add more vinegar as needed.
  3. Add salt, pepper, and crushed pepper to taste. Adjust as necessary.

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