As is always the case, when the pendulum swings, it returns to where it came from, and it is no different with food fads. Suddenly all those posts about cauliflower “crusts” are being replaced with homemade sourdough pizzas, and people everywhere are looking to the foods of their childhood, and sometimes their parents’ childhoods, for kitchen inspiration.
Food has always been one of the strongest sources of nostalgia. The other life experiences that provide the building blocks of nostalgia may come later, but food always goes back to childhood. When we associate foods with happy memories, the effects are profound, impacting how good we think foods taste as well as how good those foods make us feel.
I don’t know about you, but I find it particularly magical how food can transport you to another time or place just by its taste or smell. There may be no regional cuisine better for taking you out of reality than Southern food. There’s no denying it—people in the South really know how to cook. From spicy stews to creamy side dishes to crunchy, fried, well, everything, Southern classics are the definition of comfort foods. These dishes are passed through generations to create meals that can bring people together.
Since nostalgic food makes people feel good, it should be no surprise that consumers crave it. Millennials are growing up and because the world is complicated they are looking back at nostalgic cuisine. Tapping into nostalgia for childhood foods is a science; creating those foods with both authenticity and permissible indulgence is an art.
Spicy Chimichurri Meatballs
INGREDIENTS
For the Chimichurri Sauce
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• Juice and zest of one lemon
• 1/2 cup fresh parsley, packed
• 1/2 cup fresh cilantro (packed)
• 2 Tbsp fresh oregano
• 4 cloves Spice World Fresh & Peeled Garlic
• 1 large Spice World Fresh Shallot, quartered
• 1Tbsp Spice World Kickin' Chili Onion Oil
• 1/2 tsp sea salt
For the Meatballs
• 3/4 cup bread crumbs bread crumbs
• 1/3 cup prepared Chimichurri sauce
• 1 lb ground beef, (80/20 for best results)
• 1 lb ground pork
• 2 large eggs, slightly beaten
• 1/2 tsp kosher salt
• 1/4 teaspoon red pepper flakes
• Crumbled feta and lemon wedges for garnish (optional)
INSTRUCTIONS
1. In the base of a food processor, combine all the ingredients for Chimichurri sauce. Pulse until
well combined, but still slightly thick. You do NOT want to over-blend.
2. For best results, allow to sit for 15 to 20 minutes to allow flavors to mix. Store refrigerated in an
airtight container for up to 2 weeks
3. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
4. In a large bowl, mix 1/3 cup prepared chimichurri with the bread crumbs and eggs.
5. Add ground beef, pork, salt, and red pepper flakes. Mix well with your hands until the
breadcrumb mixture is completely mixed. Do NOT overwork the mixture which can lead to a
tougher meatball.
6. With wet hands, roll the meat mixture into 2-inch balls (about 2-3 tablespoons each) and place
on the baking sheet, about 19-21 total.
7. Bake in oven for 25-30 minutes, making sure to turn halfway. Discard. Serve with remaining
chimichurri sauce, crumbled feta, and lemon wedges (if using). I like serving over Israeli
couscous.
