Chimichurri meatballs are PACKED with flavor. Using a variety of herbs, the bright green color makes it a show stopper dish! The OSEM matzah ball mix is not only a binder for forming the meatballs, but it is already spiced to perfection, leaving little spicing left for you! I recommend serving these meatballs on top of mashed potatoes to soak up the incredible flavor of the chimichurri!
½ Bunch Parsley, stems and leaves
½ Bunch Cilantro, stems and leaves
1 tsp. Crushed Red Pepper Flakes
¾ Cup OSEM Matzah Ball Mix
In a food processor, blend all the ingredients for the chimichurri sauce. Let sit for 1 hour or more for the flavors to meld.
Preheat oven to 400 degrees Fahrenheit. Mix all the ingredients for meatballs until incorporated. Form meat mixture into 1 inch balls and place on parchment paper. Bake for 20 minutes. Transfer meatballs to a serving dish and pour chimichurri on top. Serve warm.
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