Turkey meatballs with chimichurri

Turkey meatballs with chimichurri

Turkey meatballs with chimichurri is an easy, weeknight wonder. All you need are a few kitchen staples, ground turkey, and fresh parsley to make this one happen for dinner tonight.

Now, let’s talk about turkey. It has a poor reputation - and it’s not totally fair. Over-roasted turkey not so great. Roasted turkey meatballs smothered in chimichurri, is another story altogether.

Chimichurri is one of my favorite sauces because it’s vibrant green (just like my other favorite pesto!), but packs its own unique punch with plenty of fresh garlic and red wine vinegar. It can hang out with the best steaks, but happily lifts up turkey as well.

Give this one a try and see for yourself.

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Turkey meatballs with chimichurri
  • 3 tablespoons oats
  • 1/2 lb. ground turkey
  • 1 egg
  • 1 tablespoon grated pecorino romano cheese
  • 1 cup fresh parsley, loosely packed
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 large garlic clove
Finely blend the oats in a food processor or blender until they resemble fine crumbs. Add 2 tablespoons of water and allow the oats to soak for ~10 minutes until soft.Pre-heat your oven to 375 degrees Fahrenheit.In a large bowl, combine the soaked oats with the ground turkey, egg, and pecorino romano cheese. Add plenty of salt and pepper. The mixture will be soft, but that’s just fine.Using a tablespoon, carefully shape the mixture into ~12 meatballs on a foil-lined baking sheet sprayed with cooking spray.Bake the meatballs until golden for ~22 minutes. Flip the meatballs during cooking to get a golden crust on all sides.While the meatballs are baking, make the chimichurri sauce. In a food processor or blender, combine the parsley, olive oil, red wine vinegar, and garlic. Add a pinch of both salt and red pepper flakes. Blitz until it reaches your preferred consistency, chunky or smooth both work.To serve, drizzle the chimichurri all over the meatballs and enjoy warm.