Prepared with beef meatballs instead of grilled steak, this take on a classic Argentinian dish is sure to be your new favorite summer grill.
| 2 | cloves garlic, minced |
| ½ cup | finely chopped cilantro |
| ⅓ cup | olive oil |
| ¼ cup | finely chopped fresh parsley |
| 2 tbsp | The Original Louisiana Brand Hot Sauce |
| 1 tbsp | freshly squeezed lemon juice |
| 1 tsp | salt |
| 1 tsp | black pepper |
| 2 tbsp | olive oil |
| 1 | medium onion, diced |
| 2 | cloves garlic, minced |
| 1 | egg |
| 1 lb | lean ground beef |
| ⅓ cup | breadcrumbs |
| 2 tbsp | The Original Louisiana Brand Hot Sauce |
| 2 tsp | salt |
| 2 tsp | black pepper |
| 2 tbsp | fresh parsley |
In small bowl, stir together garlic, cilantro, oil, parsley, hot sauce, lemon juice, salt and pepper until blended.
Preheat grill to medium heat; grease grates well
In medium saucepan set over medium heat, add oil. Add onion and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until fragrant and softened.
In medium bowl, combine egg, beef, breadcrumbs, 1/4 cup chimichurri sauce, hot sauce, onion-garlic mixture, salt and pepper. Shape into 1-inch balls.
Grill meatballs, turning, for 12 to 15 minutes or until well-marked, cooked through and an instant-read thermometer registers 160°F when inserted into center of a meatball.
Serve meatballs with remaining chimichurri sauce. Garnish with parsley.
Tips: For meatball sliders, serve in toasted buns with slice of Monterey Jack cheese, a spoonful of chimichurri sauce and a drizzle of more hot sauce.
If grates on grill are not spaced close together, thread meatballs onto skewers to make it easier to turn them on the grill.
Recipe tags: Louisiana Brand Hot Sauce, moderate difficulty, dinner, grill
