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11 Oct, 2022

RECIPE: Chimichurri Venison Meatball & Scallion Yogurt Sauce

Pan-Sear
PREP: 15 MinutesCOOK: 20 Minutes
Serves 3 - 2
DIFFICULTY: intermediate
Ground

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!

Jordan Cabatic

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
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!