Argentinian Chimichuri Meatballs
Week of 05/20/2019 to 05/24/2019 Please note all recipes at the PJCC are vegetarian. Ingredients subject to change based on availability and teacher’s direction.
Servings
Yields4 Servings
Servings
Yields4 Servings
Ingredients
Meatballs
  • 2cloves garlicminced
  • 5 green onionsminced
  • 1/4cup fresh cilantro leavesminced
  • 2cups Swiss chardroughly minced
  • 1/2teaspoon crushed red pepper flakes
  • 1teaspoon dried oregano
  • 1-1 1/2teaspoons Salt
  • 1pound ground pork
  • 1pound ground beef
  • canola oilfor frying
Chimichurri
  • 1/4cup fresh parsleyroughly chopped
  • 2tablespoons fresh cilantro leavesroughly chopped
  • 1 1/2teaspoons fresh lemon juice
  • 2cloves garlicpeeled and smashed
  • 1 1/2teaspoons dried oregano
  • 1teaspoon Salt
  • 1 1/2teaspoon crushed red pepper flakes
  • 1/2cup olive oil
Rice
  • 1cup of uncooked rinsed rice
  • 2cups of water
  • 1/3cup corn
Instructions
How to Cook the Rice
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. 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.