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Chimichurri Meatballs
10 min
25 min
35 min
4 servings
Steps
- To make the chimichurri, on your cutting board or in a food processor, combine the parsley, oregano, garlic and a big pinch of salt. Chop or pulse until a coarse, juicy paste forms, then transfer to a medium bowl. Add the oil, vinegar, crushed red pepper and 1 tablespoon water; mix well. Season to taste with salt and more crushed red pepper to taste. (Sauce can be refrigerated for up to 3 days.)
- In a large bowl, stir the panko, egg, 1 teaspoon kosher salt (or 1/2 teaspoon fine sea salt) with 1/4 cup water and 1/4 cup chimichurri until the panko is wet and softened. Add the beef and use your hands to mix until combined.
- Roll the mixture into 12 meatballs (3 tablespoons/2 ounces each) and chill for 5 to 10 minutes to firm slightly.
- Heat the oil in a large, nonstick skillet over medium. Add the meatballs and cook, turning occasionally, until browned and medium-rare, or to desired doneness, 7 to 10 minutes. Serve with remaining chimichurri spooned over top and alongside.
Originally published at cooking.nytimes.com. Reproduced for personal collection.
