Thursday, February 23, 2017

Chimichurri Meatballs with Zucchini Noodles


Chimichurri sauce is one of the simplest sauces to make (it's literally ready in 10 seconds), but it adds amazing flavor and color to meat, fish and roasted veggies. In this dish it's combined with meatballs, zoodles (a family favorite), salty feta cheese and toasty almonds. Serve this for dinner and pack any leftovers for a quick, protein-packed lunch the next day.



1. Preheat oven to 375. Line a baking sheet with parchment paper. 
2. In a large mixing bowl, combine the meatball ingredients. Form into equal size meatballs and place on the prepared baking sheet; bake 25 minutes. 


3. Meanwhile, combine the chimichurri ingredients in a food processor until smooth. Transfer to a large bowl. 


4. Right before the meatballs are ready, heat olive oil in a large skillet over medium-high heat. Add zucchini noodles and saute for 2 minutes, or until slightly softened. Season with salt and pepper and remove pan from heat. 


5. Toss the meatballs gently with the chimichurri. Transfer the zucchini noodles to serving bowls and top with meatballs. Finish with feta cheese and almonds.


Chimichurri Meatballs with Zucchini Noodles
Serves 6

All you need:
Meatballs
1 pound ground pork
1 pound ground beef
1 egg, lightly beaten 
1/2 cup panko breadcrumbs 
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes 

Chimichurri
1 large bunch Italian parsley 
1 small bunch cilantro 
3 garlic cloves, minced 
1/2 cup olive oil
2 tablespoons red wine vinegar 
1/4 teaspoon crushed red pepper flakes 
Pinch salt
Pinch sugar 

2 tablespoons olive oil
3 large zucchini, trimmed and spiralized  
4 oz. crumbled feta cheese, for garnish
1/2 cup toasted sliced almonds, for garnish 

All you do:
1. Preheat oven to 375. Line a baking sheet with parchment paper. 
2. In a large mixing bowl, combine the meatball ingredients. Form into equal size meatballs and place on the prepared baking sheet; bake 25 minutes. 
3. Meanwhile, combine the chimichurri ingredients in a food processor until smooth. Transfer to a large bowl. 
4. Right before the meatballs are ready, heat olive oil in a large skillet over medium-high heat. Add zucchini noodles and saute for 2 minutes, or until slightly softened. Season with salt and pepper and remove pan from heat. 
5. Toss the meatballs gently with the chimichurri. Transfer the zucchini noodles to serving bowls and top with meatballs. Finish with feta cheese and almonds.

 

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