These delicious Chimichurri Pork Meatballs are an easy, high-protein midweek hit that will satisfy even the hungriest family members. The lean pork mince and almond flour are more nutritious alternatives.
Servings: 12 | Prep time: 20 minutes | Cooking time: 15 minutes | Cut: pork leg
Ingredients
Meatballs
- 500g lean pork mince
- 1/2 cup almond flour
- 1/2 cup fine bread crumbs
- 1 egg
- Salt and pepper
- Olive oil to fry
Chimichurri sauce
- 1 small shallot, cut into wedges
- 3/4 cup flat-leaf parsley leaves
- 1 fresh oregano leaves
- 2 garlic cloves
- 1 1/2 tsp. kosher salt
- 1 tsp. freshly cracked black pepper
- 1/2 tsp. red pepper flakes
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar, plus more to taste
Method
Meatballs
- Combine the lean pork mince, almond flour, bread crumbs, egg, salt and pepper in a bowl.
- Mix well and roll into balls.
- Fry in olive oil until crispy.
- Serve with Chimichurri sauce.
Chimichurri sauce
- In the base of a food processor, combine the shallot, parsley, oregano, garlic cloves, salt, and pepper. Pulse until well combined but still slightly chunky.
- Transfer the mixture to a small bowl. Add the olive oil, vinegar, and red pepper flakes. Stir to combine. Store refrigerated in an airtight container for up to two weeks.
Note: makes 1 1/4 cup