Ingredients – Meatballs
- 2 Cloves Garlic – peeled and smashed
- 5 Green Onions – roughly chopped
- 1/4 cup Fresh Cilantro Leaves – roughly chopped
- 1 Bunch of Swiss chard (about 2 cups) – roughly chopped
- 1/2 tsp Crushed Red Pepper Flakes
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1 lbs Ground Beef
- 1 lbs Ground Lamb
Ingredients – Chimichurri
- 1/4 cup Fresh Parsley – roughly chopped
- 2 TBSP Fresh Cilantro Leaves – roughly chopped
- 1 tsp Fresh Lemon Juice
- 2 Cloves Garlic – peeled and smashed
- 1 1/2 tsp Dried Oregano
- 1 tsp Salt
- 1 1/2 tsp Crushed Red Pepper Flakes
- 1/4 – 1/2 cup Olive Oil or Avocado Oil
DIRECTIONS:
Chimichurri
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Combine all of the chimichurri ingredients in the bowl of a food processor and pulse until chopped and smooth. Transfer to a container and chill until meatballs are ready.
Meatballs
Preheat oven to 425 degrees
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In the same bowl of a food processor (no need to wash out from chimichurri), combine: garlic, green onions, and cilantro. Pulse until chopped and smooth.
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Add the Swiss chard (a handful at a time) and pulse until chopped and smooth. Transfer the mixture to a large mixing bowl and stir in 1/2 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano, 1-1 1/2 teaspoons salt.
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Add ground beef and ground lamb into the same large bowl. Using your hands, mix until well-combined. Using a scooper (about 2 TBSP), shape into balls and place onto a baking sheet.
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Bake meatballs for 20 – 25 minutes (internal temp should be 160 degrees). Remove from oven and top with the chimichurri.