Beef, Pork and Lamb Meatballs with Pistachio Chimichurri

Beef, Pork and Lamb Meatballs with Pistachio Chimichurri
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Meatballs
  1. 2 tablespoons olive oil
  2. 1/2 cup finely minced shallots
  3. 1 large clove garlic, peeled and finely minced
  4. 2 tablespoons fresh thyme leaves, chopped
  5. 1 serrano chile, seeded, stems removed, finely chopped
  6. 1 1/2 pounds ground lamb,1/2 pound ground pork, 1 pound ground round
  7. 2 tablespoons flat leaf parsley, chopped
  8. 1 teaspoon kosher salt
  9. 2 ounces fresh bread crumbs
  10. 2 eggs
  11. 4 tablespoons canola oil
  12. 1/2 lemon
  13. 1 sprig each; thyme, mint, basil
  14. 2 quarts hot chicken stock
  15. 1/2 teaspoon crushed red pepper flakes
Pistachio Chimichurri
  1. 1/2 cup toasted pistachios
  2. 1/2 cup flat leaf parsley
  3. 2 tablespoons red wine vinegar
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 1/4 cup crushed red pepper flakes.
  7. 1/4 cup olive oil
Meatballs
  1. In a small skillet warm the olive oil over medium heat. Add the shallots, garlic and thyme. Cook until soft and fragrant, about 3 minutes. Add the chile and cook for one minute. Remove the pan from the heat and allow the mixture to cool.
  2. In a large bowl combine lamb, pork, ground round, chopped parsley, 1 teaspoon kosher salt, breadcrumbs, eggs and sautéed shallot mixture. Gently mix until well combined.
  3. In a large sauté pan warm the canola oil over medium-high heat. Sear off a small piece of the meatball mixture and taste it for seasoning, adjusting as necessary. Form the mixture into 1-inch balls. Sear the meatballs, turning until well browned on all sides. Transfer the meatballs to a roasting pan.
  4. Preheat oven to 325 degrees F.
  5. Place the lemon half, thyme, mint, basil and red pepper flakes into the roasting pan. Pour the chicken stock over and gently mix. Roast the meatballs until they are just cooked through, about 15 to 20 minutes.
Chimichurri
  1. In a medium bowl combine toasted pistachios, flat leaf parsley, red wine vinegar, salt, pepper and crushed red pepper flakes. Mix well. Add olive oil and mix until combined. Taste and adjust seasonings.
  2. To Serve: Remove the meatballs from the poaching liquid. Divide the meatballs among 6 plates. Spoon some of the Chimichurri on the side and serve right away.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Comments

  1. Celia Rodee says:

    ❤️ this! Thank you Paul!
    Question. Are you supposed to add thecolled sautéed shallots, garlic & thyme to the meat mixture at some point?

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