Ingredients

The following ingredients have 4 Servings
  • 3 cups curly-leaf parsely (, packed)
  • 2 tablespoons fresh basil (, packed, finely chopped)
  • 1 tablespoon fresh mint (, packed, finely chopped)
  • 1 tablespoon garlic (, minced (2-3 cloves))
  • 2 tablespoons red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and black pepper (, to taste)
  • 1 pound of ground turkey
  • 1/2 cup large onion (, about 1 finely chopped)
  • 2 cloves garlic (, minced)
  • 1/2 cup parsley (, finely chopped)
  • 1/4 cup fresh basil (, finely chopped)
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 cup Parmesan cheese (, grated)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instruction

  • Preheat the oven to 400 degrees F.
  • FOR THE CHIMICHURRI
  • Combine the parsley, basil, mint, and garlic in a food processor (or finely chop ingredients and mix in a large bowl).
  • Add the vinegar and oil and stir or pulse the food processor a few times to combine.
  • Season to taste with salt and pepper.
  • FOR THE MEATBALLS
  • In a large bowl, combine the onion, garlic, parsley, basil, egg, breadcrumbs, Parmesan, oregano, thyme, salt, and pepper. Using a large spoon, stir to blend. Add the ground turkey and stir until ingredients are thoroughly combined.
  • Form the meatballs into 1 1/2-inch balls. Place the meatballs on a large baking sheet, spacing 1-inch apart.
  • Bake until cooked through, 25 minutes.
  • Serve with chimichurri.