Preheat oven to 350 degrees. In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, egg, chopped parsley, chimichurri sauce, salt and pepper. Mix well until all the ingredients are evenly incorporated. Shape the mixture into mini meatballs,½-3/4 inch in diameter. You should get approximately 35-40 meatballs. Add the meatballs to a sheet pan, drizzle and rolled around with avocado oil.
In a food processor or blender,combine the fresh parsley, cilantro, lemon juice, red pepper flakes, salt, andpepper. Pulse until the herbs finely chopped. With the food processor orblender running, slowly drizzle in the olive oil until the mixture becomes asmooth sauce. Taste and adjust the seasoning as needed. Bake the meatballs for15 minutes and transfer to a bowl. Spoonsome of the leftover chimichurri sauce over the balls adding the white balsamicglaze and carefully toss the meatballs in the mix. Place on a 3” bambootoothpick and serve. Alternatively, you can serve the chimichurri sauce on theside as a dipping sauce.
