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Pork Meatballs with Chimichurri Sauce

Total Time

Prep: 20 min. Bake: 15 min.

Makes

5 dozen (2/3 cup 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
Pork Meatballs with Chimichurri Sauce Recipe photo by Taste of Home

Ingredients

  • 1/2 cup dry bread crumbs
  • 1/2 cup 2% milk
  • 2 tablespoons grated onion
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 pounds ground pork
  • CHIMICHURRI SAUCE:
  • 3 garlic cloves, peeled
  • 1 cup packed Italian flat leaf parsley
  • 1/4 cup packed fresh cilantro leaves
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil

Directions

  1. 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.
  2. 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.
  3. In a large bowl, toss meatballs with half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.

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