Sofrito Meatballs with Chimichurri Sauce
May 17, 2024 • Appetizers, Easy Entrees, Meat & Poultry
I know this picture might not look that appetizing, but this was gooooood! And although that title sounds like this is a difficult recipe with a lot of steps, I assure you it’s a simple weeknight dinner that comes together in 30 minutes or less. Your first step is to make the sofrito, which I always keep on hand in ice cube trays in the freezer. Simply mix the sofrito with the ground beef and pork, eggs, and seasonings, then add the binder, shape into meatballs, and bake. While the meatballs are cooking, you can make the chimichurri sauce. Serve the meatballs over farro, barley, or cilantro rice, and top with chimichurri sauce for a dinner packed with flavor. You can also make smaller meatballs and serve with toothpicks for dipping in the sauce for a great appetizer. Freeze leftovers meatballs for up to six months.
- 1 pound ground beef
- 1 pound ground pork
- ½ cup sofrito
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 garlic cloves, minced
- 2 large eggs
- 1 ground whole oats (or breadcrumbs)
- Chimichurri Sauce - see Notes
- Use your fingers to combine the ground beef and pork, then add the sofrito, salt, pepper, garlic, and eggs, and mix by hand until well combined. Add the oats and mix well.
- Use an ice scream scoop to form 16 meatballs and gently mold them into balls with your hands. Bake on a silicone lined baking sheet at 375 degrees for 20 minutes. Serve with Chimichurri Sauce.