Chimichurri pork meatballs

SA Pork
12 servings Prep: 20 mins, Cooking: 15 mins
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Meatballs, but not as you know them! These delicious Chimichurri Meatballs are made using lean pork mince and almond flour for a more nutritious alternative. An easy, high-protein midweek hit that will satisfy even the hungriest family members.

By Independent Contributor December 16 2022
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Ingredients (15)

For the meatballs
500 g minced lean pork
1/2 cup almond flour
1/2 cup bread crumbs — fine
1 egg
salt and black pepper
olive oil — to fry
For the Chimichurri sauce
1 shallot — cut into wedges
3/4 cup flat leaf parsley
1 tbsp fresh oregano
2 garlic cloves
1 1/2 tsp salt
1 tsp black pepper
1/2 tsp dried chilli flakes
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar — plus more to taste
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Method:

Meatballs

Combine the 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, and serve with chimichurri sauce.

Chimichurri

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 com-bine. Store refrigerated in an airtight container for up to 2 weeks.

NOTE: MAKES 1 1⁄4 CUP



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