Grilled Meatball Chimichurri Sandwiches
Ingredients
Meatballs
-
1
tablespoon
Carlini 100% Extra Virgin Olive Oil
-
1
unit
shallot, minced
-
2
cloves
garlic, minced
-
1
pound
Simply Nature 100% Grass Fed, Organic Ground Beef
-
¼
cup
Chef’s Cupboard Italian Bread Crumbs
-
2
tablespoons
minced Italian parsley
-
1
teaspoon
Stonemill Salt
-
½
teaspoon
Stonemill Crushed Red Pepper
-
Oil
for searing
meatballs
Chimichurri
-
½
cup
minced fresh Italian parsley
-
½
cup
Carlini 100% Extra Virgin Olive Oil
-
½
teaspoon
Stonemill Crushed Red Pepper or 1 fresno chile pepper, diced
-
Juice from ½
unit
lemon
-
1
clove
garlic, minced
-
Stonemill Salt
to taste
Assembly
-
2
ounces
Pueblo Lindo Queso Fresco or queso blanco, crumbed
-
Bread of choice
such as
Specially Selected French Baguette
Instructions
- Heat olive oil in a skillet and sauté shallot and garlic until softened.
- In a bowl, combine ground beef, sautéed mixture, bread crumbs, parsley, salt, and crushed red pepper. Mix and form into meatballs.
- Skewer the meatballs and grill them, cooking for about 5 minutes on each side until done.
- For the chimichurri, mix parsley, olive oil, chile, lemon juice, and minced garlic in a bowl. Adjust salt to taste.
- Assemble the sandwiches by placing meatballs on toasted bread, topping with chimichurri and queso fresco.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
30g
Total carbohydrates
20g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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