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
Directions
- Prepare meatballs according to package directions.
- 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.
- 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.
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