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100% Grassfed Beef - Castelvetrano Olive Chimichurri

15-20 minutes | Serves 2-3

This dish features ground beef from Totum Farms and fresh parsley from Flying Coyote Farm

Totum Farms is a small livestock farm run by a husband and wife team with a passion for ethical and sustainable farming practices. To quote them directly, their cows are “raised under the big blue sky, on lush Willamette Valley grass.” Ground beef is an excellent source of protein and is dense with iron and B vitamins.

We’ve paired their ground beef with a gluten-free panko and spice mix and an herby chimmichurri sauce with castelvetrano olives, offering a delectable savory combination.

Add a little bit of shredded parmesan to the mix for extra tang. Pair these meatballs with some par-boiled potatoes to roast, mash, or smash, or a seasonal salad kit for a bit of roughage.

Recipe made in collaboration with Elbow's Catering.

What you’ll receive:

  • The Minnow’s Castelvetrano Olive Chimichurri
  • Organic Lemon
  • Organic Garlic Cloves
  • Organic Parsley
  • Totum Farms ground beef
  • The Minnow’s Meatball Mix
  • Par-Roasted Mirepoix

What you’ll need:

Recipe instructions:

  1. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper. Move a rack to the upper third of your oven.
  2. Set the chimichurri on the counter to let it come to room temperature by plating time.
  3. Crack the eggs into a medium bowl, separating the yolks from the whites as you add (you can reserve whites for another use or compost). Zest the lemon and use the same zester to grate 3 cloves of garlic into the same bowl. (A small grater can be used in place of a zester.)
  4. Roughly chop 1 cup of parsley and add 2/3 cup to the bowl, reserving the rest for garnish.
  5. Add ground beef, meatball mix, 1/4 cup mirepoix, 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper to the bowl. If using, add 2 tablespoons of shredded parmesan to the bowl for a little extra umami in the meatballs.
  6. Using gloved or clean hands, mix the contents of the bowl together until just combined.
  7. Use a 1/3 cup measuring cup to scoop out the mix and roll into balls, spacing 1/2 inch apart on the prepared baking sheet (should yield 6 large meatballs).
  8. Transfer meatballs to the upper rack in your oven and bake until they are firm and no longer pink at the center, about 15 minutes.
  9. While the meatballs cook, stir the chimichurri to recombine if it’s separated.
  10. Divide the meatballs between plates, adding 2 tablespoons of chimichurri and sprinkling with the remaining parsley, and serve!

Grassfed meatballs with a zesty herb sauce!

Wheat-free

Pastured Beef Meatballs with Green Olive Chimichurri

Regular price $28.95
Unit price
per 

makes six large meatballs

100% Grassfed Beef - Castelvetrano Olive Chimichurri

15-20 minutes | Serves 2-3

This dish features ground beef from Totum Farms and fresh parsley from Flying Coyote Farm

Totum Farms is a small livestock farm run by a husband and wife team with a passion for ethical and sustainable farming practices. To quote them directly, their cows are “raised under the big blue sky, on lush Willamette Valley grass.” Ground beef is an excellent source of protein and is dense with iron and B vitamins.

We’ve paired their ground beef with a gluten-free panko and spice mix and an herby chimmichurri sauce with castelvetrano olives, offering a delectable savory combination.

Add a little bit of shredded parmesan to the mix for extra tang. Pair these meatballs with some par-boiled potatoes to roast, mash, or smash, or a seasonal salad kit for a bit of roughage.

Recipe made in collaboration with Elbow's Catering.

What you’ll receive:

  • The Minnow’s Castelvetrano Olive Chimichurri
  • Organic Lemon
  • Organic Garlic Cloves
  • Organic Parsley
  • Totum Farms ground beef
  • The Minnow’s Meatball Mix
  • Par-Roasted Mirepoix

What you’ll need:

Recipe instructions:

  1. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper. Move a rack to the upper third of your oven.
  2. Set the chimichurri on the counter to let it come to room temperature by plating time.
  3. Crack the eggs into a medium bowl, separating the yolks from the whites as you add (you can reserve whites for another use or compost). Zest the lemon and use the same zester to grate 3 cloves of garlic into the same bowl. (A small grater can be used in place of a zester.)
  4. Roughly chop 1 cup of parsley and add 2/3 cup to the bowl, reserving the rest for garnish.
  5. Add ground beef, meatball mix, 1/4 cup mirepoix, 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper to the bowl. If using, add 2 tablespoons of shredded parmesan to the bowl for a little extra umami in the meatballs.
  6. Using gloved or clean hands, mix the contents of the bowl together until just combined.
  7. Use a 1/3 cup measuring cup to scoop out the mix and roll into balls, spacing 1/2 inch apart on the prepared baking sheet (should yield 6 large meatballs).
  8. Transfer meatballs to the upper rack in your oven and bake until they are firm and no longer pink at the center, about 15 minutes.
  9. While the meatballs cook, stir the chimichurri to recombine if it’s separated.
  10. Divide the meatballs between plates, adding 2 tablespoons of chimichurri and sprinkling with the remaining parsley, and serve!