HABANERO CHIMICHURRI MEATBALLS

I had some leftover chimichurri from making it with flank steak (also good) and was thinking about what to do with it… And I bring you this! You really can make a meatball out of so much and this was a great twist. I used habanero for the meatball and my chimichurri for a little extra heat. Let me know what you think!

The chimichurri:
1 shallot sliced (save about 1 tbsp for meatballs)
3/4 of a habanero finely chopped (save last 1/4 for meatballs)
3 garlic cloves finely chopped
1/2 cup red wine vinegar
1/2 cup nice olive oil
Salt/pepper
1 bunch of cilantro chopped
1 bunch of parsley chopped

Combine together in a food processor and then chill. If you dont have a food processor, that should be totally fine, just make sure to finely finely chop everything.

The meatballs:
1 lb ground beef
1/2 cup panic bread crumbs
1 egg
Remaining habanero sliced
Remaining shallot sliced
1 garlic clove chopped
Small bunch chopped parsley
Small bunch chopped cilantro
Salt/pepper

In a large bowl, combine all ingredients being careful not to mix more than you need to. Roll into 1 1/2-inch balls. Transfer to a baking sheet.

Broil for 6 min, and then remove from oven and lightly coat with a little olive oil and broil for another 6 min. Top with chimichurri and enjoy! I ate with some greek yogurt, olive oil, salt, pepper which was great.