Turkey Meatballs With Chimichurri

• Turkey Meatballs
• 2 pounds ground turkey (I use half dark)
• 3/4 cup panko breadcrumbs
• 1-2 eggs
• 3 scallions, thinly chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• Dash rushed red pepper
• Chimichurri
• 1 bunch parsley
• 1/3 cup extra virgin olive oil, plus more to taste
• 1/3 cup red wine or sherry vinegar, plus more to taste. r
• 1 clove garlic
• Dash crushed red pepper
• salt and pepper to taste

1. Combine all ingredients in a large bowl, and mix well. I mean really well.
2. Form into 1" balls using a spoon and your hands.
3. Place onto a baking sheet lined with parchment paper, spaced at least an inch apart.
4. Bake at 400 for 20-25 minutes, turning them over halfway through.
5. In a blender or food processor, chop the parsley until fine.
6. Pour in the oil and vinegar and blend. If you need more liquid, add more oil, taste, and add more vinegar as needed.
7. Add salt, pepper, and crushed pepper to taste. Adjust as necessary.

turkey meatballs, ground turkey, breadcrumbs, eggs, scallions, salt, black pepper, red pepper, chimichurri, parsley, extra virgin olive oil, red wine, clove garlic, red pepper, salt

Taken from food52.com/recipes/73159-turkey-meatballs-with-chimichurri (may not work)