Cocktail Meatballs with Chimichurri Sauce

Sauce Ingredients:

Meatball Ingredients:


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.