World of Beer's Chimichurri Meatballs

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For Chimichurri Sauce:

¼ Cup Extra Virgin Olive Oil

¼ Cup Red Wine Vinegar

1 Tablespoon Garlic - Chopped Fine

¾ Cup Parsley – Chopped Fine

¾ Cup Cilantro – Chopped Fine

½ Tablespoon Kosher Salt

½ Teaspoon Ground Black pepper

1/8 Teaspoon Cayenne pepper

Directions for Sauce:

1. Combine all ingredients in a Mixing Bowl and stir to combine.

2. Let sit for 10 minutes before Serving.

For Latin Meatballs:

1 Pound Ground Beef

½ Pound Ground Pork

1 Each Large Egg

1 ½ Tablespoon Garlic – Chopped Fine

¼ Cup Onion Minced

¼ Cup Cilantro – Chopped Fine

1 Tablespoon Ground Cumin

2 Tablespoon Ketchup

1 Teaspoon Kosher Salt

½ Teaspoon Cayenne pepper

½ Teaspoon Ground Black pepper

½ Tablespoon Worcestershire Sauce

Directions for Latin Meatballs:

1. Preheat Oven to 375 Degrees.

2. Combine all ingredients in a Mixing Bowl and mix until thoroughly combined.

3. Roll out meatballs into 2 oz. Portions and place 1” apart on a Foil Lined Baking Pan.

4. Place on Center Rack of Oven and bake for 20-25 minutes or until Centers of Meatballs reach 155 Degrees.

5. Remove from oven and Serve immediately.

Ingredients for Plating:

12 Each Latin Meatballs

1 Cup Arugula, Washed

¼ Cup Peppadew Sliced 1/8” rings

2 Tablespoons Greek Dressing

4 Tablespoons Chimichurri Sauce

To Plate:

1. Place Cooked Meatballs onto plate.

2. Generously Spoon Chimichurri Sauce over the top of Meatballs. Be sure to stir sauce as it will separate as it sits.

3. In a mixing bowl, gently toss Arugula, Greek Dressing and Peppadew peppers.

4. Place salad Mixture aside Chimichurri meatballs and Serve.