Meatballs With Chimichurri Sauce

• 1 package (22 ounces) frozen fully cooked Angus beef meatballs
• 3 garlic cloves, peeled
• 1 cup packed Italian flat leaf parsley
• 1/4 cup packed fresh cilantro leaves
• 1 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 2 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil

1. Prepare meatballs according to package directions.
2. Meanwhile, place garlic in a small food processor; pulse until chopped. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream.
3. In a large bowl, toss meatballs with a little more than half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.

beef meatballs, garlic, parsley, cilantro, salt, ground pepper, red wine vinegar, extra virgin olive oil

Taken from www.tasteofhome.com/recipes/meatballs-with-chimichurri-sauce/ (may not work)