Pork Meatballs With Chimichurri Sauce

• 1/2 cup dry bread crumbs
• 1/2 cup 2% milk
• 2 tablespoons grated onion
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon lemon juice
• 2 teaspoons salt
• 1/4 teaspoon coarsely ground pepper
• 2 pounds ground pork
• 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. Preheat oven to 450u0b0. In a large, combine the first eight ingredients. Add pork; mix lightly but thoroughly. Shape into 1-in. balls. Place on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until meatballs are cooked through. Let stand 5 minutes.
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 half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.

bread crumbs, milk, onion, ground cumin, oregano, lemon juice, salt, ground pepper, ground pork, garlic, parsley, cilantro, salt, ground pepper, red wine vinegar, extra virgin olive oil

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