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Yields 4 Servings
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Ingredients
Meatballs
- 2 cloves garlic minced
- 5 green onions minced
- 1/4 cup fresh cilantro leaves minced
- 2 cups Swiss chard roughly minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1-1 1/2 teaspoons Salt
- 1 pound ground pork
- 1 pound ground beef
- canola oil for frying
Chimichurri
- 1/4 cup fresh parsley roughly chopped
- 2 tablespoons fresh cilantro leaves roughly chopped
- 1 1/2 teaspoons fresh lemon juice
- 2 cloves garlic peeled and smashed
- 1 1/2 teaspoons dried oregano
- 1 teaspoon Salt
- 1 1/2 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
Rice
- 1 cup of uncooked rinsed rice
- 2 cups of water
- 1/3 cup corn
Ingredients
Meatballs
Chimichurri
Rice
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Instructions
How to Cook the Rice
- Cook rice and corn with some salted water appropriately in a pot and keep warm to serve later, serving as a bed for the meatballs and chimichurri.
How to Make the Chimichurri
- Combine all chimichurri ingredients in the bowl and process with a food processor or an immersion blender until smooth. Transfer to a jar or air-tight container and chill until meatballs are ready.
How to Make the Meatballs
- In a medium bowl combine garlic, green onions, cilantro leaves, Swiss chard and combine thoroughly with the crushed red pepper flakes, oregano, salt, ground pork and ground beef.
- Using your hands, mix until well-combined, but don't overmix. Using a portion scooper or spoon, shape into balls. Heat oil in a skillet over medium heat, making sure to evenly coat the bottom of the skillet.
- Add meatballs and cook, stirring occasionally, until nicely browned and cooked through. Remove from skillet and drain on a paper towel-lined plate. Serve with plenty of fresh chimichurri.
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