Argentine Chimichurri Meatballs

Well a couple of years ago, I got to go to Argentina skiing with a good friend – and what a blast. On thing I did learn, is that if you don’t like beef, potatoes or chimichurri … good luck. It seemed like those 3 ingredients were a part of every meal, but luckily I do like all three. One night, we had this amazing grilled fish and of course potatoes … but the appetizers were these simple miniature meatballs with … of course … chimichurri. Well, I am not sure what their recipe was, but the chef was nice enough to tell me that his secret was to add ground pork and a little of the chimichurri to the meatball. Also, theirs was topped with this great tangy cheese. I never got the name of it, but it is similar to a feta being a drier, crumbly cheese, but the taste of a goat cheese, so I think either one works well. I tend to use Feta. Well, I ended up using a pretty classic meatball recipe and this is my version. I make smaller than normal meatballs and just serve with tooth pics on a big platter with the sauce. They are just Yummy Bite Size appetizers. A great holiday appetizer and easy to make. I bake mine, so even healthier. Make ahead and just reheat. I also buy Badia Chimichurri sauce, right from the grocery store. You can also find it at www.badia.com, but there are many other brands that are available.