Chimichurri Lamb Meatballs Topped with Extra Chimichurri
Ingredients
- 1 lb. ground lamb
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 2 tsps. dried oregano
- 2 larger garlic cloves, minced
- 1/2 teaspoon salt + black pepper
- big crack of black pepper
- 1 medium shallot, chopped finely
- 1 medium jalapeño, chopped finely
- 4 garlic cloves, chopped
- 1/2 cup flat leaf parsley, chopped
- 1/3 cup cilantro, chopped
- 3/4 cup olive oil
- 1/2 cup red wine vinegar
- 2 tsps. dried oregano
- 1/2 tsp. red pepper flakes
- 1/4 tsp. salt + more to taste
Preparation
Preheat oven to 375F and line a baking sheet with parchment paper. In a medium sized bowl, add lamb, chopped herbs, garlic & spices. Combine well until throughly mixed & using a medium sized scoop, scoop meatballs onto prepared baking sheet.
Bake meatballs for 20 minutes until slightly pink on the inside! While the meatballs cook, chop all chimichurri ingredients very finely and add to a bowl with oil and vinegar or add ingredients into a blender or food processor and JUST blitz it