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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
- 1 lb Ground Venison
- 1 Large Egg
- 1/3 cup Whole Milk
- 1/2 cup Queso Fresco
- 3/4 cup Panko
- 3 Garlic Cloves, finely minced
- 1 Green Scallion Stalk (green and white parts), finely chopped
- 2 Tbsp Patagonia Provisions Organic Chimichurri Spice Blend
- 1 tsp Salt
- Olive Oil
- Charred Scallion Yogurt Sauce (see recipe below)
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:
- 6 Green Scallions stalks, trimmed, cut in half
- 1 cup Greek Yogurt
- 1 Tbsp Patagonia Provisions Organic Chimichurri Spice Blend
- Juice and zest of ½ Lemon
- Olive Oil
- Salt to taste
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.