Pork 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.
Chimichurri pork meatballs
Ingredients
- For the meatballs
- 500 g lean pork mince
- 1/2 cup almond flour
- 1/2 cup fine breadcrumbs
- 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
Instructions
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 sauce
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 air tight container for up to 2 weeks.
Notes
The chimichurri sauce makes 1 1/4 cups.
Also See: Homemade pork & leek sausage rolls
Recipe and image: SA Pork
