Herby Chimichurri
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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Cooking 101
You can easily make this a dairy-free recipe by leaving out the cheese. It's still delicious and packed with flavor. And the meatballs are still juicy and savory, thanks to the chimichurri.
Chef Tip: Tip for meatballs: Don't over mix. Just combine, oil up your hands, and gently roll. To get even meatballs use a cookie scoop to portion out the mixture.
1 lb ground turkey or chicken
1 egg
½ cup panko breadcrumbs
Salt
Olive oil
½ lb spaghetti
About 4 cups of fresh spinach, chopped
1 lemon for zesting
Parmesan cheese
Cook spaghetti according to package directions. Drain and set aside after tossing with a drizzle of olive oil to prevent sticking
Mix the chicken, egg, breadcrumbs, a squeeze of Chimichurri, and a pinch of salt, until just combined. Roll into about 12 even, meatballs using your hands coated with a little olive oil
In a large Dutch oven or heavy-bottomed pot, add a glug of oil, and when it shimmers, add the meatballs. Once they're seared on the bottom, about 4 minutes, roll them around to continue cooking for about 15 more minutes, until their internal temperature reads 165°F
When the meatballs are finished cooking, set aside. With the heat still on, add the spinach, and let it wilt for about 20 seconds. Then mix in the cooked spaghetti, the meatballs, and another ½ pouch of Chimichurri.
Serve zested with lemon and Parmesan
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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