The Whole30 Meatballs
* 1 pound ground pork
* 1 pound ground beef
* 2 cups Swiss chard, roughly chopped
* 5 green onions, roughly chopped
* ¼ cup fresh cilantro, roughly chopped
* 2 cloves garlic, peeled and smashed
* 2 tbsp coconut oil, for frying
* 1 tsp dried oregano
* ½ tsp red pepper flakes
* 1 ½ pinch salt
The Fresh Chimichurri Sauce
* ½ cup olive oil or avocado oil
* ¼ cup fresh parsley, roughly chopped
* ¼ cup fresh cilantro, roughly chopped
* 2 cloves garlic, peeled and smashed
* 1 ½ tablespoon fresh lemon juice
* 1 ½ teaspoon red wine vinegar
* 1 ½ pinch dried oregano
* 1 pinch salt
Instructions
1.
Place the 2 cloves of garlic, green onions, ¼ cup cilantro, and 2 cups of Swiss chard into a food processor and pulse until finely minced.
2.
In a large mixing bowl, combine the ground pork, ground beef, the minced veggie mixture, 1 tsp oregano, ½ tsp red pepper flakes, and 1 ½ pinch salt.
3.
Mix gently by hand until just combined, then roll into 1-inch meatballs.
4.
Heat 2 tbsp of coconut oil in a large skillet over medium-high heat.
5.
Add the meatballs in batches and sear for 8 to 10 minutes, turning frequently until browned on all sides and cooked through.
6.
For the Chimichurri, clean the food processor and pulse the parsley, cilantro, garlic, lemon juice, red wine vinegar, oregano, and salt until finely chopped.
7.
Gradually stream in the ½ cup of oil while pulsing until the sauce is well emulsified but still has texture.
8.
Serve the hot meatballs over a bed of sautéed greens, drizzling the fresh Chimichurri generously over the top.
