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Meatballs with Cilantro Chimichurri

Next time your in the mood for tacos, try switching things up for dinner and serve these Wild Game Meatballs wrapped up in warmed Naan flatbread instead. I guarantee they'll be like no other taco you've ever had.
Prep Time15 minutes
Cook Time25 minutes
Servings: 6

Ingredients

  • 1 lb ground game, bighorn sheep, elk or venison
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 2 tsp olive oil
  • 1 tbsp flat leaf parsley, finely chopped
  • 1 tsp cumin
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp coriander
  • 1/4 tsp granulated garlic powder
  • 1/4 tsp sea salt
  • 6 Naan Flatbreads

Cilantro Chimichurri

  • 1/2 cup cilantro, finely chopped
  • 1/2 cup flat leaf parsley, finely chopped
  • 1 clove garlic, minced
  • 3/4 cup olive oil
  • salt, to taste

Pico de gallo

  • 2 tomatoes. chopped
  • 2 tsp cilantro, finely chopped
  • 1 small red onion, finely chopped

Instructions

  • Preheat oven to 400 degrees.
  • In a large bowl, combine the ground game meat, egg, panko, olive oil, parsley, cumin, crushed red pepper, coriander, garlic powder and salt.
  • Using your hands, roll meat mixture into 1 1/2 to 2 inch meatballs. You should have 12 meatballs.
  • Set the meatballs on a wire rack over a baking sheet and bake for 25-30 minutes until browned. During the last 10 minutes of baking, place the Naan flatbreads in the oven to warm.
  • While the meatballs are baking, combine the cilantro chimichurri ingredients in a small bowl.
  • Serve the meatballs on the Naan flatbread and drizzle with the cilantro chimichurri and the Pico de gallo relish.