Chimichurri Chicken Meatballs with Herbed Greek Yogurt, Red Quinoa & Green Beans

Name: Chimichurri Chicken Meatballs with Herbed Greek Yogurt, Red Quinoa & Green Beans
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American, Latin American
Ingredients: 1½ cups whole milk plain Greek yogurt; Juice of 1 small lime; ¼ cup fresh cilantro leaves; ¼ cup sliced scallions (green parts only); ¼ cup fresh parsley leaves; 3 or 4 fresh basil leaves; 1 garlic clove; 1 teaspoon onion powder; Kosher salt and freshly ground black pepper, to taste; 2 cups chicken stock; 1 cup red quinoa; ½ cup diced onion; 1 pound boneless skinless chicken thighs (about 6 thighs); ½ cup fresh cilantro; ½ cup fresh parsley; ½ small to medium yellow onion; ¼ cup pretzel crumbs; 3 or 4 basil leaves; 1 tablespoon fresh lime juice (from ½ a lime); 1 egg; Extra-virgin olive oil, as needed; 1 tablespoon extra-virgin olive oil; 1 pound fresh green beans, trimmed and cut; 2 garlic cloves, chopped

Instructions

Prep:25minCook:20min

Chimichurri is a bright, herby, garlicky sauce that’s particularly beloved in Argentinian and Uruguayan cuisine. It’s also a really tasty way to dress up chicken meatballs into a main course, like Danielle Kantes has done in her cookbook, Joyful Rustic Food: Meant to Share. Concerned...

Updated at: Wed, 10 Aug 2022 17:21:13 GMT