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Veal meatballs with chimichurri sauce
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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.
Veal meatballs with chimichurri sauce
| Prep time: 15 minutes |
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| Cooking time: 15 to 20 minutes |
| Servings or yield: 24 meatballs |
| Difficulty level: Easy |
| 1½ pound ground veal |
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| 1 cup cooked quinoa |
| 1 egg |
| 2 green shallots, minced |
| 2 garlic cloves, minced |
| ½ tsp. salt |
| ½ tsp. fresh cracked pepper |
| 1 cup chimichurri sauce (view recipe) |
Preparation
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
Preparation steps
1 - Preheat oven to 400˚F. in a large bowl, combine all the ingredients except chimichurri sauce.
2 - Form meatballs and place on a cooking plate lined up with parchment paper.
3 - Bake for 15 to 20 minutes. You can also sear them in olive oil about 7 minutes in 2 batches.
4 - Serve with chimichurri sauce and enjoy. See our veal meatballs pizza recipe.
