CHIMICHURRI MEATBALLS
Chimichurri is lively, with loads of parsley and oregano; bracing, with garlic, crushed red pepper and red wine vinegar and rich, from buttery olive oil — all attributes that do wonders for meatballs.
For the chimichurri sauce
1 packed cup parsley leaves and tender stems
½ packed cup fresh oregano leaves
3 garlic cloves
Salt
½ cup extra-virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon crushed red pepper, plus more as needed
For the meatballs
1 cup panko breadcrumbs
1 large egg
Kosher salt (such as Diamond Crystal) or fine sea salt
1 pound ground beef (preferably 15% fat)
1 tablespoon extra-virgin olive oil
Make the chimichurri.
On your cutting board or in a food processor, combine the parsley, oregano, garlic and a big pinch of salt. Chop or pulse until a coarse, juicy paste forms, then transfer to a medium bowl.
Add the oil, vinegar, crushed red pepper and 1 tablespoon water; mix well. Season to taste with salt and more crushed red pepper to taste. (Sauce can be refrigerated for up to 3 days.)
In a large bowl, stir the panko, egg, 1 teaspoon kosher salt (or ½ teaspoon fine sea salt) with ¼ cup water and ¼ cup chimichurri until the panko is wet and softened. Add the beef and use your hands to mix until combined.
Add a generous amount of the Argentine sauce to the ground beef mixture.
Roll the mixture into 12 meatballs (3 tablespoons/2 ounces each) and chill for 510 minutes to firm slightly.
Heat the oil in a large, nonstick skillet over medium.
Add the meatballs and cook, turning occasionally, until browned and mediumrare, or to desired doneness, 7-10 minutes. (You can also broil for 7-10 minutes.)
Serve with remaining chimichurri spooned over top and alongside.
Serve as an appetizer, with more chimichurri alongside for dipping, or make the meatballs into a meal with couscous, broccoli, roasted peppers or a kale salad dressed with the chimichurri.
Serves 4.