Name: Chimichurri pork meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: Family
Ingredients: 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; 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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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