Chimichurri Meatballs

To make the chimichurri sauce: In a small food processor, combine the shallot, parsley, oregano, garlic, 1 teaspoon Kosher salt, ½ teaspoon fresh cracked black pepper, 2 tablespoons extra virgin olive oil, and 1 tablespoon red wine vinegar. Pulse 8-10 times until finely chopped and combined. This yields about ½ cup of chimichurri sauce.

To make the meatballs: Heat the oven to 425 F. Rub a large sheet pan lightly with olive oil for greasing. In a large bowl, combine the 2 pounds ground beef, 2 large eggs, 1 cup dry or fresh bread crumbs, and 1 teaspoon Kosher salt. Add about ¾ of the prepared chimichurri sauce (reserving the remaining ¼ to spoon over the meatballs upon serving). Mix together with clean hands gently, just until combined. Overworking the mixture will result in tough meatballs. Roll the meat mixture into 1 ½ inch balls (about 2 tablespoons each) and place on the baking sheet. Leave an inch or two between each meatball to ensure they brown all over.

Bake for 10-12 minutes. Turn the oven to broil and cook for 5-7 more minutes until the meatballs are browned and cooked through. Serve with remaining Chimichurri sauce drizzled on top.