Chimichurri meatballs

Chimichurri meatballs

Total: 35 Min. | Active: 35 Min.
Nutritional value / person: 510 kcal
, Fat: 30 g
, Carbohydrate: 32 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
400 g minced meat (beef and pork)
2 tbsp breadcrumbs
2 tsp dried thyme
1 tsp dried oregano
¾ 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
2 tsp dried thyme
1 tsp chilli flakes
salt to taste

To fry

olive oil for frying
500 g green asparagus, diagonally in approx. 4 cm wide pieces
½ tsp salt
a little pepper
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How it's done

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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.

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