These meatballs are full of fresh herbs and extra virgin olive oil. Tasty and healthy at the same time. Try them as a sandwich in a roasted baguette and add some pickled cucumber!
Ingredients (about 15 to 20 balls):
500g minced meat (half pork, half beef)
1 bun, cut in small cubes, soaked in heavy cream
1 onion, finely chopped, glazed in olive oil
20g of butter (room temperature)
1 TS salt, paprika and dried mint
plus half of the fresh herbs (see below)
1 bunch of flat parsley
20g of fresh oregano
20g of fresh cilantro
1 garlic clove
1 TS chili flakes
Extra virgin olive oil
Finely chop the fresh herbs and set aside in a bowl.
Mix all the ingredients for the meatballs and combine well, if possible in a blender. Add half of the freshly chopped herbs to the mixture and form small balls.
In the other half of the chopped herbs, add the finely chopped garlic and the chili flakes. Now add olive oil until you have a liquid sauce that easily drops of a spoon.
Panfry the meatballs in a mixture of olive oil and butter until they get a nice color, then add the sauce on top. Actually, the sauce is one of many variations of chimichurri – try it with a nice steak next time.