1large red chilideseeded and finely chopped (optional)
1/3cupred wine vinegar
1tsp.kosher saltplus more
½cupfinely chopped cilantro
1/2cupfinely chopped flat-leaf parsley
1/2teaspoondried oregano
1/2cupextra-virgin olive oil
For the Soy-Ginger Sauce:
1/2cuplow-sodium soy sauce
2Tablespoonshoney
2Tablespoonsrice wine vinegar
2Tablespoonswater
1 2-inchpiece fresh gingerpeeled, and grated or minced
1garlic clovegrated or minced
1large red chilideseeded and finely chopped (optional)
1teaspoontoasted sesame oil
2scallionsthinly sliced, for garnish
Instructions
Make the Meatballs: Preheat oven to 450 degrees. Using your hands, rub 2 Tablespoons olive oil on a large baking sheet. Set aside.
Gently mix all the meatball ingredients in a bowl. With wet hands (this makes rolling the balls easier) form 1 1/2-inch balls and place on baking sheet, one inch apart. Place in preheated oven and cook for 10 minutes. Set the oven to broil and cook 1-2 minutes longer or until meatballs are golden-brown.
Make Chimichurri Meatballs: In a medium bowl, combine shallot, garlic, chile, vinegar, salt, cilantro parsley, oregano and olive oil. Let sit 10 minutes to allow flavours to meld. Place cooked meatballs on a large platter or bowl and drizzle with chimichurri sauce. Serve with toothpicks on the side.
Make the Soy-ginger meatballs: In a small bowl, combine the soy sauce, honey, vinegar, water, ginger, garlic, red chili, and sesame oil. Place a large skillet over medium heat. Add the sauce and bring to a simmer. Cook gently until slightly thickened, about 2-3 minutes.
Add the baked meatballs to the sauce and cook for 1-2 minutes, stirring to coat evenly. Transfer them to a serving platter or bowl, garnish with sliced scallions and serve with toothpicks on the side.