Average Rating: 5TOTAL TIME: Prep/Total Time: 30 min.
YIELD: about 20 (2/3 cup sauce).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 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 of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.
Nutrition Facts
1 meatball with about 2 teaspoons sauce: 130 calories, 12g fat (4g saturated fat), 17mg cholesterol, 318mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.