Name: Meatballs with Chimichurri Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 20 servings
Ingredients: 1 package (22 ounces) frozen fully cooked Angus beef meatballs; 3 garlic cloves, peeled; 1 cup packed Italian flat leaf parsley; 1/4 cup packed fresh cilantro leaves; 1 teaspoon salt; 1/4 teaspoon coarsely ground black pepper; 2 tablespoons red wine vinegar; 1/2 cup extra virgin olive oil

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Meatballs with Chimichurri Sauce

20 min20 servings

This South American condiment, featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You’ll want plenty for extra dipping. —Amy Chase, Vanderhoof, British Columbia

Ingredients

1 package (22 ounces) frozen fully cooked Angus beef meatballs

3 garlic cloves, peeled

1 cup packed Italian flat leaf parsley

1/4 cup packed fresh cilantro leaves

1 teaspoon salt

1/4 teaspoon coarsely ground black pepper

2 tablespoons red wine vinegar

1/2 cup extra virgin olive oil

Instructions

1 Prepare meatballs according to package directions.

2 Meanwhile, place garlic in a small food processor; pulse until chopped. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream.

3 In a large bowl, toss meatballs with a little more than half the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.