Veal meatballs with chimichurri sauce
Veal meatballs are perfect for cocktail, as a starter, on pizza or with pasta. In the preparation, we replaced breadcrumbs with pre-cooked quinoa, this technique makes the meatballs less dry and softer. Enhanced with a chimichurri sauce prepared with fresh parsley and oregano, red wine vinegar, lemon juice, chilli pepper flakes and olive oil that brings a spicy and tangy flavor to the dish. Simply exquisite.
|Prep time: 15 minutes|
|Cooking time: 15 to 20 minutes|
|Servings or yield: 24 meatballs|
|Difficulty level: Easy|
|1½ pound ground veal|
|1 cup cooked quinoa|
|2 green shallots, minced|
|2 garlic cloves, minced|
|½ tsp. salt|
|½ tsp. fresh cracked pepper|
|1 cup chimichurri sauce (view recipe)|
Preheat oven to 400˚F. in a large bowl, combine all the ingredients except chimichurri sauce.
Form meatballs and place on a cooking plate lined up with parchment paper. Bake for 15 to 20 minutes. You can also sear them in olive oil about 7 minutes in 2 batches.
Serve with chimichurri sauce and enjoy. See our veal meatballs pizza recipe.
Tips, Tricks + Culinary ideas
4 - Serve with chimichurri sauce and enjoy. See our veal meatballs pizza recipe.