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.
- 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