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Chimichurri meatballs
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 510
  • Fat about 30g
  • Carbohydrates about 32g
  • Protein about 24g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 2 shallot, finely chopped
  • 2 garlic clove, finely chopped
  • 400 g minced meat (beef and pork)
  • 1 tsp dried oregano
  • 2 tbsp breadcrumbs
  • 2 tsp dried thyme
  • 0.75 tsp salt
  • 600 g baby potatoes
  • salted water, boiling
  • 4 tbsp white wine vinegar
  • 4 tbsp olive oil
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 shallot, finely chopped
  • 1 garlic clove, squeezed
  • 1 bay leaf, finely crushed
  • salt to taste
  • 1 tsp chilli flakes
  • 2 tsp dried thyme
To fry
  • olive oil for frying
  • 500 g green asparagus, diagonally in approx. 4 cm wide pieces
  • 0.5 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Heat the oil in a non-stick frying pan. Sauté the shallots and garlic for approx. 3 mins., transfer to a bowl, leave to cool. Add the mince, breadcrumbs and herbs, season with salt, mix. Knead the mixture thoroughly until you have a compact mass. With wet hands, shape the mixture into approx. 24 balls.
Cook the potatoes in boiling salted water for approx. 20 mins. until soft, drain and keep warm.
Combine the vinegar with all the other ingredients up to and including the salt.
To fry
Heat a dash of oil in a non-stick frying pan. Fry the meatballs in batches for approx. 8 mins. all over, remove, keep warm. Stir fry the asparagus in the same frying pan for approx. 5 mins., season. Plate up the meatballs, potatoes and asparagus, drizzle the chimichurri on top.