Sometimes I just want appetizers and a nice couple of cocktails for dinner. Anyone else like that? Next weekend is College football & Labor Day weekend. It has me thinking about the appetizers and tail gate foods. I love planning menus for each Saturday game. Sometimes it is chili, or sandwiches, steaks, or finger foods. Today I made chimichurri meatballs, Salsa Verde shrimps, and stuffed mushrooms. I baked everything on a foil lined cookie sheet at 350*. I made three little foil boats, one for shrimp, one for meatballs & one for mushrooms.
Meatballs! Ingredients. 1 lb. Ground Beef, 2 teaspoons olive oil. 1 diced medium onion. 3 garlic cloves, minced. 3/4 cup seasoned bread crumbs. 1/2 cup grated Parmesan cheese. 2 eggs. 1 teaspoon dried basil, oregano and parsley. Sprinkle of kosher sea salt.
Once they are ready to be served I drizzle a little chimichurri sauce over the top. I have become addicted to Chimichurri sauce on beef. This recipe is so easy. I add the following ingredients in my blender, minced parsley, garlic, red wine vinegar, oregano, red pepper flakes, lemon juice and olive oil.
Holladay Cooking 