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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Ingredients
- Turkey Meatballs
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2 pounds
ground turkey (I use half dark)
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3/4 cup
panko breadcrumbs
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1-2
eggs
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3
scallions, thinly chopped
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1 teaspoon
salt
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1 teaspoon
black pepper
-
Dash
rushed red pepper
- Chimichurri
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1 bunch
parsley
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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
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Dash
crushed red pepper
-
salt and pepper to taste
Directions
- Turkey Meatballs
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Combine all ingredients in a large bowl, and mix well. I mean really well.
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Form into 1" balls using a spoon and your hands.
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Place onto a baking sheet lined with parchment paper, spaced at least an inch apart.
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Bake at 400 for 20-25 minutes, turning them over halfway through.
- Chimichurri
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In a blender or food processor, chop the parsley until fine.
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Pour in the oil and vinegar and blend. If you need more liquid, add more oil, taste, and add more vinegar as needed.
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Add salt, pepper, and crushed pepper to taste. Adjust as necessary.
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