Recipe #345: Chimichuri Meatballs

Ingredients
for Chimichurri:
1 bunch minced parsley
1C extra-virgin olive oil
1/2C red wine vinegar
2T minced fresh oregano
2t sugar
1t crushed red pepper flakes
Minced zest and juice of 1 lemon
Salt to taste

for Meatballs:

2T olive oil

1 pound ground chuck

3/4 pound ground pork 
1/2C panko bread crumbs 
1/4C scallions, minced 
2 cloves garlic, minced 
2 t kosher salt 
1 t black pepper 
1 egg
1/2 cup feta cheese (crumbled) for garnish



1. Combine all ingredients for chimichurri in a large bowl.  Let stand at room temperature for two hours to blend flavors.
2. 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.
3. 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.
4. 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.
5. Garnish with crumbled feta, which is not an Argentinean, but adds this amazing salty bit to this dish.