I love a good Argentinian steak with chimichurri sauce, but it’s not grilling season yet. These meatballs (from this NYT recipe) are a great substitute. And the garlicy herby chimichurri sauce is great just drowning everything. I think these meatballs were perhaps initially imagined as an. appetizer, but I think they work really well as the star of the meal. Also, I said I was an oven-baked meatball convert, but I did these in a pan and was nice and pleased. Maybe I don’t aaaalways need to do the oven.
The first step is to make the chimichurri because some of it is actually going to go in the meatballs to amp up the flavor and juiciness. Mince 1 packed cup parsley leaves and tender stems, ½ packed cup fresh oregano leaves, 3 garlic cloves, and a sizable pinch of salt. My food processor broke so I just chop chop chopped on a cutting board and it worked just fine. As you chop it all together (with the salt), the oils will release and a paste will start to form. Transfer to a bowl and add 1/2 c. olive oil, 2 tbsp red wine vinegar, 1/2 tsp crushed red pepper (or more if you taste and think it needs more spice), and 1 tablespoon water. Stir it all up. well. Season to taste with salt and more crushed red pepper to taste. In a large bowl, stir 1 c. panko, 1 egg, 1 tsp salt, ¼ c. water, and ¼ c. chimichurri until the panko is wet and softened. Add 1 lb. ground beef and mix with your hands. Roll into meatballs and cook in an oiled skillet, turning occasionally, until browned and medium-rare (7-10 min). Serve with a bowl of chimichurri to pour over the top.
HOT TIP: I served with quinoa and roasted broccoli…and pretty sure I’ve perfected a spice blend for the broc: Trader Joe’s umami seasoning + Trader Joe’s black garlic (could use regualar garlic powder) + pink salt from a grinder. Also, the chimichurri will last for 3 days in the fridge so save any extra because you’ll be more than happy to use it throughout the week. Mix it into some mayo for a kickin sandwich, perhaps.
Peaches to Apples 