Preserved Lemon-Chili Chimichurri Meatballs

Makes about 30 meatballs


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


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.