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RECIPE: CHIMICHURRI VENISON MEATBALL & SCALLION YOGURT SAUCE

Pan-Sear

35 Minutes

Serves 3-4

Difficulty: Intermediate

To celebrate our recent partnership with Patagonia Provisions, Jordan Cabatic helped us create a perfect marriage of their new Chimiichurri spice blend - inspired by a gaucho recipe that Patagonia’s founder, Yvon Chouinard, tasted more than 50 years ago - and our ground venison. Paired with a savory charred scallion yogurt sauce, these meatballs are sure to be a new crowd favorite!  

Serves: 3-4; Prep/Cooking time: 15/20 minutes. Enjoy!

Ingredients
Directions
Step 1:
Prepare Charred Scallion Yogurt Sauce and set it in the fridge.
Step 2:

Pre-heat oven to 400°

Step 3:
In a medium-size bowl, combine beaten egg, milk, panko, Organic Chimichurri Spice Blend, salt, and a drizzle of olive oil. Allow soaking for 1-2 minutes. Then mix in garlic, scallions, and crumble in queso fresco. Add ground venison and mix by hand to combine.
Step 4:
Roll out “golf ball” size meatballs.
Step 5:
Set large cast-iron skillet on medium heat. Drizzle a generous amount of olive oil. Brown meatballs on all sides, then finish off in the oven for 12-14 minutes. Serve with pita bread, salad greens, or both!


CHARRED SCALLION YOGURT SAUCE:

Step 1:

Heat a large cast-iron skillet on high heat until smoking hot. Lightly drizzle olive oil. Add scallions turning often and cook until evenly charred.

Step 2:

Remove from pan and finely chop. In a small bowl combine ingredients, mix well, and set in the fridge. Drizzle with olive oil when serving.

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