Passover Lime Chimichurri Meatballs
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
Chimichurri:
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
Meatballs:
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.
