Preserved Lemon-Chili Chimichurri Meatballs

August 10th, 2011 § 0 comments

Makes about 30 meatballs

Ingredients

1 to 2 garlic cloves
¼- ½ cup preserved lemons
1 cup fresh flat-leaf parsley leaves
1 cup fresh mint leaves
1 long red chili, deseeded and chopped, superfine
â…“ cup champagne vinegar
½ cup extra virgin olive oil
Salt, to taste
2 pounds ground turkey
1 egg, beaten
Olive oil
Fresh mint, chopped

Directions

Combine all ingredients except the turkey and egg in blender and pulse until smooth. In a large mixing bowl combine the chimichurri, turkey and the beaten egg until soft and mix. Form the mixture into about 30 little meatballs. Heat a little oil in a large frying pan and sauté until browned and cooked through, rolling to get all sides, approximately about 7-10 minutes. Drain on paper towels and serves garnished with fresh mint leaves.

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