Spicy Chicken Meatballs with Chimichurri

Ingredients

For the Chimichurri

• 1 cup Parsley, thinly chopped
• 1 Shallot, thinly chopped
• 4 Garlic cloves, thinly chopped
• 1/2 tsp. Red pepper flakes
• 2 tsp. Red wine vinegar
• 3 tbsp. MAZOLA® CORN OIL
• Salt & pepper

For the Meatballs

• 1 1/2 lb Chicken, ground
• 1 Egg
• 2 Mexican green onions, minced
• 2 Garlic cloves, minced
• 2 tbsp fresh parsley, minced
• ½ cup MAZOLA® CORN OIL
• Sea salt and freshly ground black pepper
• Flour

Directions

For the Chimichurri

1. Combine ingredients in a medium size mixing bowl. Season with salt and pepper to taste. Set aside in fridge.

For the Meatballs

1. Preheat oven to 375°F.
2. In a bowl, combine the chicken, Mexican green onions, garlic, parsley, and egg; season with salt and pepper to taste.
3. Form the meatballs with your hands, drizzle them with a thin layer of flour and set aside.
4. Heat MAZOLA® CORN OIL in a skillet over medium-high heat and brown the meatballs on all sides 2 to 3 minutes per side.
5. Place the chicken meatballs on a baking sheet and bake in the oven 15 to 20 minutes or until meatballs are cooked through.
6. Let the meatballs rest 2 to 3 minutes and serve topped with the chimichurri sauce.

Pro Tips

Did you know Mazola® Corn Oil may help lower cholesterol 2x more than extra virgin olive oil*? * Maki KC, Lawless Al, Kelley KM, Kaden VN, Dicklin MR. Benefits of corn oil compared to extra virgin olive oil consumption on the plasma lipid profile in men and women with elevated cholesterol: results from a controlled feeding trial. J. Clin. Lipidol. January/February 2015 issue. Study sponsored in part by ACH Food Companies, Inc. For more information visit Mazola.com. ©2018 ACH Food Companies, Inc.