Cocktail Meatballs with Chimichurri Sauce

Sauce Ingredients:

1/2 bunch flat leaf parsley
1/4 cup extra-virgin olive oil
2 TBS red wine vinegar
1/2 tsp fresh oregano
1/2 tsp sugar
Crushed red pepper flakes to taste
Zest and juice of 1/2 lemon

Meatball Ingredients:

1 lb ground chuck
1/2 lb ground pork
1/4 cup panko or dry bread crumbs
2 TBS grated onion
2 tsp garlic, minced
Salt and freshly ground pepper to taste
1 egg
Olive oil for cooking

Garnish:

1/2 cup feta cheese, crumbled

Chop parsley leaves and stems, and place in medium bowl with remaining sauce ingredients. Let stand at room temperature for at least one hour to blend flavors. Sauce will keep for two days, refrigerated.

Mix all meatball ingredients in large bowl just until combined. Form into one inch balls. In large nonstick skillet, heat 1 TBS olive oil over medium-high heat. Fry half the meatballs until browned, and cooked through (about 5-7 minutes) - keep warm, and cook remaining meatballs.

To serve, place small amount of sauce on platter, add meatballs, and drizzle with additional sauce. Garnish with feta cheese. Makes 4 dozen meatballs.