Meatballs with Chimichurri Sauce

Total Time Prep/Total Time: 30 min.
Yield about 20 (2/3 cup sauce)
Test Kitchen Approved
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

Ingredients

  • 1 package (22 ounces) frozen fully cooked Angus beef meatballs
  • 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 black pepper
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil

Directions

  1. Prepare meatballs according to package directions.
  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 a little more than half the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.

Nutrition Facts

1 meatball with about 2 teaspoons sauce: 130 calories, 12g fat (4g saturated fat), 17mg cholesterol, 318mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

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
Recipe Creator

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