Put A Little Cha Cha Chimmichurri Into Your Passover!

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! 

Chimichurri Meatballs
Makes about 40 Meatballs
½ Bunch Parsley, stems and leaves
½ Bunch Cilantro, stems and leaves
2 Tbs. Fresh Oregano
2 tsp. Sugar
1 Cup Olive Oil
½ Cup Red Wine Vinegar
1 tsp. Crushed Red Pepper Flakes
1 Lemon, juice and zest
Salt to Taste
2 Lbs. Ground Beef
4 Scallions, minced
2 Cloves Garlic, minced
1 Egg
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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