Chimichurri Meatball Recipe Learn under Expert Guide :- Chimichurri Meatball Grain Bowls offer plant-based protein to any meal or ingredient prep.
Chimichurri Meatball Recipe Learn under Expert Guide
I posted a week’s worth of ingredient-prepared dinners, in case you missed it! I gave instructions on how to prepare the basic ingredients as well as the list of ingredients and meals that would be prepared. Get the manual by clicking this link!
This is dish 1 in this week’s ingredient prep series, if you’re following along. As we go, feel free to switch between the recipes.
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INGREDIENTS
- 1/2 cup parsley, stems removed
- 1/2 cup cilantro, or more parsley, stems removed
- 3 cloves garlic, grated
- 1–2 red chilies, minced or 1/4 tsp red pepper flakes
- 1 1/2 tbsp red wine vinegar
- Juice of one lemon
- 1/3 cup extra virgin olive oil
- 1 tsp dry oregano
- 1/2 tsp salt or more to taste
Chimichurri Meatballs
- 16 oz (1lb) plant-based minced meat (I used Beyond Meat’s Plant Based Grounds made with avocado oil)
- 1/2 cup panko breadcrumbs (use gluten-free if needed)
- Zest of 1 lemon
- 2 cloves garlic, grated
- 1 shallot, minced
- 2 tbsp chimichurri
- 1 tbsp dry oregano
- 1/2 tsp kosher salt
- 1 tbsp avocado oil
From the weekly prep
- 2 cups shredded kale
- 1 tbsp chimichurri sauce plus more for serving
- 2 cups shredded romaine lettuce
- 1 1/2 cups cooked quinoa
- Lemon White Bean Spread for serving
- Lemon wedges for serving
INSTRUCTIONS
Prep in Advance
Mince parsley and cilantro with a knife. Mix minced herbs, chilies, smashed garlic, oregano, vinegar, oil, lemon, and salt in a large bowl. Mix well and taste to adjust chimichurri ingredients and oil. Keep in an airtight container in the fridge for 5 days.
Mix plant-based grinds, breadcrumbs, zest, garlic, shallot, chimichurri, oregano, and salt in a large bowl. Work the ingredients with clean hands until evenly blended. Rub a little drop of oil on your hands to coat, then use a big cookie scoop to measure 3 tbsp of the mixture into your hands. Place smooth balls of mixture on a parchment-lined tray. Repeat with remaining mixture for 12 meatballs.
Heat oil in a large skillet on medium-low. Add meatballs to heated oil and simmer for 5 minutes without stirring. Continue searing the meatball for 5 minutes after flipping. Cool the meatballs on the baking tray after removing them from the pan. Keep in an airtight container in the fridge for 4 days.
Make the Bowl
When building the bowl, preheat the oven to 400F. Place the meatballs on a parchment-lined baking pan and bake for 8–10 minutes until heated.
Top kale with chimichurri and a touch of salt in a bowl. Soften the greens by rubbing the sauce in with your hands. Stir in the greens and quinoa until combined.
Place 2 spoons or more white bean spread in each serving bowl. Divide grain salad and add 2-3 meatballs. Add chimichurri to the meatballs, serve with lemon wedges, and enjoy.
NOTES
Season to taste. I season each ingredient to my taste, but everyone’s tastes are different, so alter the flavours. If your chimichurri tastes flat, add salt or vinegar to balance it.
The mince may not hold together, so add additional breadcrumbs. Don’t add more than 1-2 tbsp of breadcrumbs at this step.
Mix the ingredients, take a little pinch, and pan sear it to correct the minced plant-meat taste. Try it for salt and seasoning before pan-searing the rest.
Save more time. Not into shredding greens? Store pre-chopped greens correctly in the fridge to prolong their life. The ideal method is to remove the shredded greens from the packaging and place them in an airtight container with a dry paper towel.
If the paper towel gets wet, replace it. Paper towels absorb moisture, keeping greens from getting soggy.
Change setup. Don’t like quinoa? Replace with your favourite grain like barley, farro, or rice. Other greens than kale? Replace with rocket or baby spinach. Prepare ingredients to your liking!
Expert Tips
Season to taste. I season each ingredient to my taste, but everyone’s tastes are different, so alter the flavours. If your chimichurri tastes flat, add salt or vinegar to balance it.
The mince may not hold together, so add additional breadcrumbs. Don’t add more than 1-2 tbsp of breadcrumbs at this step.
Mix the ingredients, take a little pinch, and pan sear it to correct the minced plant-meat taste. Try it for salt and seasoning before pan-searing the rest.
Save more time. Not into shredding greens? Store pre-chopped greens correctly in the fridge to prolong their life. The ideal method is to remove the shredded greens from the packaging and place them in an airtight container with a dry paper towel. If the paper towel gets wet, replace it. Paper towels absorb moisture, keeping greens from getting soggy.
Change setup. Don’t like quinoa? Replace with your favourite grain like barley, farro, or rice. Other greens than kale? Replace with rocket or baby spinach. Prepare ingredients to your liking!
