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DAPHNE OZ Chimichurri Chicken Meatball

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ingredients
CHIMICHURRI CHICKEN MEATBALL
1 pound ground chicken
1 egg
1/2 cup plain breadcrumbs
4 demi baguettes (toasted)
CHIMICHURRI
1 cup flat leaf parsley
2 sprigs fresh oregano
2 cloves garlic
1 shallot (roughly chopped)
1 fresno chili (rough chopped)
1 teaspoon chili flakes
1 lemon (zested)
3 tablespoons olive oil
ZESTY MAYO
1/2 cup mayo
1 teaspoon sherry vinegar
1 clove garlic (minced)
1/2 teaspoon chili flakes
GARNISH
1 1/2 cups baby arugula
1/2 cup flat leaf parsley
1 fresno
2 tablespoons sherry vinegar
2 tablespoons olive oil
salt and pepper

directions
Preheat oven to 375??F. Line a baking sheet with parchment paper.
In a large bowl, add the ground chicken, egg, breadcrumbs, and the chimichurri (TK how much??) Mix to combine. Using a small scoop, form golf ball-sized meatballs. Place onto baking sheet. Bake in oven for 10-12 minutes.
For the Chimichurri: In the bowl of a food processor, add parsley, oregano, garlic, shallot, fresno chili, and lemon zest. Pulse to combine while slowly adding olive oil. Season with salt and pepper.
For the Zesty Mayo: In a small bowl, add mayo, sherry vinegar, garlic, and chili flakes. Whisk to combine.
For the garnish: In a medium bowl, add the arugula, parsley, and fresno. Drizzle sherry vinegar and olive oil, season with salt and pepper, toss to combine.
To build a sandwich: Spread mayo onto a toasted demi baguette, add 3-4 meatballs. Top with the arugula garnish.
Tips:
1. Serve the meatballs on a salad!
2. Instead of chicken, use pork or turkey!

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