Need something new (and healthy) to make this week? Do yourself a favor and make these: Habanero chimichurri meatballs
I had some leftover chimichurri from making it with flank steak (also good) and was thinking about what to do with it… And I bring you this! You really can make a meatball out of so much and this was a great twist. I used habanero for the meatball and my chimichurri for a little extra heat. Here’s how to make them:
- 1 shallot sliced (save about 1 tbsp for meatballs)
- 3/4 of a habanero finely chopped (save last 1/4 for meatballs)
- 3 garlic cloves finely chopped
- 1/2 cup red wine vinegar
- 1/2 cup nice olive oil
- 1 bunch of cilantro chopped
- 1 bunch of parsley chopped
- 1 lb ground beef
- 1/2 cup panic bread crumbs
- 1 egg
- Remaining habanero sliced
- Remaining shallot sliced
- 1 garlic clove chopped
- Small bunch chopped parsley
- Small bunch chopped cilantro
- Combine together chimichurri ingredients in a food processor and then chill. If you don't have a food processor, that should be totally fine, just make sure to finely finely chop everything.
- In a large bowl, combine meatball ingredients. Be careful not to mix more than you need to. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
- Bake on 350 for 6 min, and then remove from oven and lightly coat with a little olive oil and broil for another 6 min. Top with chimichurri and enjoy! I ate with some greek yogurt, olive oil, salt, pepper which was great.