RECIPE: Chimichurri Venison Meatball & Scallion Yogurt Sauce
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
Prepare Charred Scallion Yogurt Sauce and set it in the fridge.
Pre-heat oven to 400°
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.
Roll out “golf ball” size meatballs.
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!