Ingredients
1 package (22 ounces) frozen fully cooked Angus beef meatballs3 garlic cloves, peeled1 cup packed Italian flat leaf parsley 1/4 cup packed fresh cilantro leaves1 teaspoon salt1/4 teaspoon coarsely ground black pepper2 tablespoons red wine vinegar1/2 cup extra virgin olive oil
Preparation
Prepare meatballs according to package directions.
Meanwhile, place garlic in a small food processor; pulse until chopped. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream.
In a large bowl, toss meatballs with a little more than half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.
