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Oct 11, 2022

Chimichurri Venison Meatball & Scallion Yogurt Sauce

Recipe by Jordan Cabatic

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!

PREP TIME:

15 min.

COOK TIME:

20 min.

SERVES:

3 - 2

Ingredients
Supporting 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!

Supporting Recipe

Charred Scallion Yogurt Sauce
Ingredients
  • 6 Green Scallions stalks, trimmed, cut in half
  • 1 Cup Greek Yogurt
  • 1 tbsp Patagonia Provisions Organic Chimichurri Spice Blend
  • 1/2 Lemon Juice and zest
  • Olive Oil
  • Salt
Directions
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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