Beef balls with chimichurri

CHIMICHURRI BEEF MEATBALLS

Portions : 4 - Preparation : 30 minutes - Cooking : 15 minutes

Ingredients

Chimichurri sauce

• 1 green bell pepper, halved
• 8 jalapenos, halved
• 125 ml (1/2 cup) olive oil
• 15 ml (1 tbsp.) honey
• 15 ml (1 tbsp.) dried oregano
• ½ bunch parsley, leaves removed
• ½ bunch coriander, leaves removed
• 1 shallot, chopped
• 2 cloves garlic, minced
• salt and freshly ground pepper to taste

The dumplings

• 1 onion, cubed
• 2 eggs
• 60 ml (4 tbsp.) 35% cream
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) ground coriander
• 30 ml (2 tbsp.) sweet paprika
• 125 ml (1/2 cup) parsley, chopped
• 8 slices bacon, cooked crisp
• 600 gr (20 ½ oz) medium-lean ground beef
• 60 ml (4 tbsp.) Mycryo cocoa butter
• Qs breadcrumbs
• salt and freshly ground pepper to taste

Preparation

1. Preheat the BBQ to maximum.

Chimichurri sauce

1. Remove the seeds and all white membranes from the peppers and chillies.
2. Place the peppers and chillies on the BBQ grill and cook for 5 minutes on each side.
3. Using a food processor or hand blender, purée peppers, chillies, olive oil, honey, oregano, parsley, coriander, shallots and garlic. Add salt and pepper, and check the sauce's seasoning.

The meatballs

1. Using a hand blender, purée the onion, eggs, cream and garlic.
2. Using a spatula, blend in the coriander, paprika, parsley, bacon, minced meat, salt and pepper. If necessary, add a little breadcrumbs for consistency.
3. Shape into small balls. Coat with Mycryo butter.
4. Place meatballs on BBQ grill and cook until desired doneness.
5. Cover meatballs with prepared Chimichurri sauce.