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Gaucho Meatballs with Smoky Chimichurri

Craving a taste of Argentina without leaving your kitchen? These Gaucho Meatballs are a flavor explosion in every bite. The secret lies in The Gaucho, a handcrafted spice blend that combines the warmth of oregano and basil with a touch of smoky guajillo chile, giving these baked meatballs a uniquely Argentinian flair. Drenched in a vibrant smoky chimichurri, they're perfect for a cozy night in or a fun potluck dish. So, get ready to be transported to the Pampas, and let's get cooking!


Gaucho Meatballs with Smoky Chimichurri

Makes about 30 meatballs

Ingredients for Smoky Chimichurri:

  • 1 medium shallot, peeled

  • 1 cup Italian (flat-leaf) parsley

  • 4 garlic cloves

  • 2 teaspoons The Gaucho

  • 1/2 cup extra virgin olive oil

  • 1/4 cup red wine vinegar

Ingredients for Meatballs:

  • 1/2 cup Smoky Chimichurri

  • 3/4 cup panko breadcrumbs

  • 2 large eggs, lightly beaten

  • 1 pound lean ground beef (80/20)

  • 1 pound lean ground lamb


Make the Smoky Chimichurri: In the bowl of a food processor, combine the shallot, parsley, garlic, and The Gaucho. Pulse until combined but still slightly chunky. Transfer to a mixing bowl and add the olive oil and vinegar. Stir to combine. Store in an airtight container in the refrigerator for up to 2 weeks.

Make the Meatballs: Heat the oven to 350F. Prepare a baking sheet with parchment. In a large bowl, mix together 1/2 cup Smoky Chimichurri with the breadcrumbs. Add the eggs, followed by the meat. Using your hands, mix gently but thoroughly. Roll the mixture into 1 1/2 inch balls (about 2 tablespoons each) and arrange on baking sheet. You should have about 30 meatballs. Bake 15 minutes, then increase the oven to 400F and bake an additional 5 minutes or so, until the meatballs are browned and have reached an internal temperature of 165F. Transfer the meatballs to a serving platter and serve with remaining Smoky Chimichurri.

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