Chimichurri pork meatballs

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.

Cut:
  • Portions: 12
  • 20 Minutes
  • 15 Minutes
Chimichurri pork meatballs

Ingredients

For the 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

For the Chimichurri sauce:

  • 1 small shallot cut into wedges
  • 3⁄4 cup flat-leaf parsley leaves
  • 1 tablespoon fresh oregano leaves
  •  2 garlic cloves
  • 1 1⁄2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1⁄2 teaspoon red pepper flakes
  • 3⁄4 cup extra-virgin olive oil
  • 1⁄4 cup red wine vinegar, plus more to taste

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 combine. Store refrigerated in an airtight container for up to 2 weeks.

Note: Makes 1 1⁄4 cup