Argentinian Meatballs with Chimichurri dressing–easy to make, healthy and cheap
Argentinian Meatballs are a great version of meatballs that are easy to make. Potatoes that you put in make them smooth when you eat them, and at the same time it is a healthier version of meatballs that at the same time saves you money.
You will make them in no time, and your family and friends will really enjoy this meal. It is good for parties and gatherings of any kind as they are made very fast.
Chimichurri dressing originates from Argentina. It goes well with many other dishes, especially those made with meat.
Argentinian Meatballs tips:
In this recipe I wrote my version of Chimichurri which turned out to be very tasty, but if you do not like mayonnaise you can put olive oil and vinegar.
You can prepare the mixture for meatballs the day before. That way you will save the time and the meatballs will rest properly.
You can fry them in a deep pan with vegetable oil for 7 minutes. Be sure not to overcrowd the pan!
No matter if you are baking or frying the meatballs, you must provide enough space for each of them so they don’t crumble.
If you by any chance have leftovers, don’t worry. You can keep the Chimichurri sauce refrigerated in an airtight bowl up to two weeks
Meatballs can stay in the refrigerator up to 3 days.
You can freeze them up to 3 months. The best way to defrost them is to take them out of the freezer the night before and put them in the refrigerator. Heat them in the oven or in the microwave oven.
Ingredients for Argentinian meatballs:
¾lbd ground meat
Pepper, parsley, salt, and baking soda
For Chimichurri dressing:
1 cup cream
1 garlic clove
¼ cup parsley
Lemon juice from one lemon
1 cup of mayonnaise
Cook potatoes, then let them cool. Grind potatoes and add meat, one egg and one egg yolk. After that, add spices and baking soda. Mix well with your hands. Make even meatballs, about 1 inch in diameter, and put them in the refrigerator to rest.
Heat the oven to 400◦F. Oil the pan a little bit, put meatballs in it and bake for 15-20 minutes, depending on the oven. You can also use baking paper and you will be sure that the meatballs will not stick to the pan.
In the meantime, make dressing: Mix all the ingredients in a blender or by hand and let it cool in a refrigerator.
Enjoy cooking with CookingWizz!