PORK MEATBALLS WITH CHIMICHURRI SAUCE
Chimichurri is a tangy herb sauce that comes from South America that's often served with steak. If you've never had it with meatballs, it's time to give it a try! -Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 5 dozen (2/3 cup sauce).
Number Of Ingredients 17
Steps:
- Preheat oven to 450°. In a large, combine the first eight ingredients. Add pork; mix lightly but thoroughly. Shape into 1-in. balls. Place on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until meatballs are cooked through. Let stand 5 minutes., Meanwhile, place garlic in a small food processor; pulse until chopped. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream., In a large bowl, toss meatballs with half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.
Nutrition Facts :
MEATBALLS WITH GARLIC YOGURT AND CHIMICHURRI
Provided by Molly Yeh
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 27
Steps:
- Heat the olive oil in a skillet. Add the onion and cook until translucent and just starting to brown, about 7 minutes. Add the spinach, garlic and some salt and cook until the spinach is wilted. Add the fennel seeds and cook for another minute, then transfer to a large bowl. Add the turkey, breadcrumbs, parsley, cayenne, onion powder, oregano, paprika, thyme, egg, 1 teaspoon salt and some black pepper and mix. Roll into golf ball-sized balls.
- Preheat the oven to 425 degrees F.
- Heat a large skillet over medium-high heat and coat with about 1/2 inch of oil. Brown the meatballs on all sides in batches, being careful not to overcrowd the skillet, 6 to 10 minutes total. Finish the meatballs in the oven until cooked through, 7 to 10 minutes. Serve with Yogurt Sauce and Chimichurri.
- Add the yogurt, garlic and some salt and pepper to a small bowl. Mix to combine.
- To the carafe of a blender or food processor, add the cilantro, parsley, olive oil, garlic, lemon juice and some salt, black pepper and crushed red pepper. Pulse until combined but still slightly chunky, adding more olive oil as needed to loosen. Taste and adjust the seasoning.
PORK TENDERLOIN WITH CHIMICHURRI
Provided by Tyler Florence
Categories main-dish
Time 58m
Yield 4 to 8 servings
Number Of Ingredients 15
Steps:
- Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
- Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
- Preheat an outdoor charcoal grill or oven broiler to high.
- Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.
MEATBALLS WITH CHIMICHURRI SAUCE
This South American condiment, featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You'll want plenty for extra dipping. -Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 20 (2/3 cup sauce).
Number Of Ingredients 8
Steps:
- Prepare meatballs according to package directions., Meanwhile, place garlic in a small food processor; pulse until chopped. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream., In a large bowl, toss meatballs with a little more than half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.
Nutrition Facts : Calories 130 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 318mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
ARGENTINE CHIMICHURRI MEATBALLS
Well a couple of years ago, I got to go to Argentina skiing with a good friend - and what a blast. On thing I did learn, is that if you don't like beef, potatoes or chimichurri ... good luck. It seemed like those 3 ingredients were a part of every meal, but luckily I do like all three. One night, we had this amazing grilled fish and of course potatoes ... but the appetizers were these simple miniature meatballs with ... of course ... chimichurri. Well, I am not sure what their recipe was, but the chef was nice enough to tell me that his secret was to add ground pork and a little of the chimichurri to the meatball. Also, theirs was topped with this great tangy cheese. I never got the name of it, but it is similar to a feta being a drier, crumbly cheese, but the taste of a goat cheese, so I think either one works well. I tend to use Feta. Well, I ended up using a pretty classic meatball recipe and this is my version. I make smaller than normal meatballs and just serve with tooth pics on a big platter with the sauce. They are just Yummy Bite Size appetizers. A great holiday appetizer and easy to make. I bake mine, so even healthier. Make ahead and just reheat. I also buy Badia Chimichurri sauce, right from the grocery store. You can also find it at www.badia.com, but there are many other brands that are available.
Provided by SarasotaCook
Categories Meat
Time 40m
Yield 4 Dozen, 12-20 serving(s)
Number Of Ingredients 14
Steps:
- Meatballs -- Soak the bread in the milk and then squeeze. Just break up the bread and then add the chimichurri, garlic, pepper, scallions, egg and mix well. Then add in the beef and pork and mix until combined. Don't over mix the meat as it will make tough meatballs.
- I form them into smaller than normal meatballs and then I freeze them 20-30 minutes. They firm up and make them easy to cook. Not necessary, but I just like to do it so they hold their shape.
- Bake -- 425 degrees on a cookie or baking sheet lined with parchment paper. 20-30 minutes until golden brown. If you want you can always pan fry them in a little olive oil as well.
- Serve -- In a large dish, add a little chimichurri to the bottom, then add the meatballs, then a little chimichurri over the top and sprinkle with the cheese.
- In Argentina, whole black olives, sliced lemons and baguette slices were the garnish. I still like to serve it like that when I make this as well.
Nutrition Facts : Calories 110.4, Fat 7.6, SaturatedFat 3.8, Cholesterol 48.7, Sodium 181.2, Carbohydrate 2.2, Fiber 0.1, Sugar 0.7, Protein 8
BBQ PORK LOIN WITH CHIMICHURRI SAUCE
We made this for my brother and his wife when they were staying with us. They loved it, the pork was very moist and the flavours were great. DH cooked this on the grill it came it was impressive. We will be making this one again. Prep time doest not include time to marinade.
Provided by C.C619
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix garlic with jalapeños, vinegar, herbs and lime juice.
- Whisk in the olive oil.
- Add the salt and pepper corns.
- Whisk and allow to stand for about 30 minutes.
- Reserve half of the marinade.
- Put the pork into a Ziploc bag and add the other half of the marinade to meat.
- Marinade for about 4 hours but no more than 8 hours.
- Remove the pork from the marinade and cook on a hot grill for about 1 hour or until internal temperature is about 160°F.
- Allow to rest for twenty minutes before serving then,slice and use the reserved marinade to drizzle over the meat.
- Enjoy.
Nutrition Facts : Calories 665.1, Fat 51, SaturatedFat 10.4, Cholesterol 122.6, Sodium 385.5, Carbohydrate 7.6, Fiber 2.5, Sugar 0.7, Protein 44.5
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