cup flat leaf parsley
cup packed basil
tablespoons chopped chives
cup red wine vinegar
cup extra-virgin olive oil
(16-ounce) package JENNIE-O® Lean Ground Turkey
salt and freshly ground pepper, desired
cup LA VICTORIA® Medium Thick n’ Chunky Salsa or CHI-CHI’S® Medium Thick n’ Chunky Salsa
cup plain breadcrumbs
cup grated Parmesan cheese
large egg, beaten
zucchini, sliced into long, thin ribbons
tablespoons olive oil
Soak bamboo skewers in water for at least 30 minutes.
To make chimichurri:
In food processor, combine parsley, basil, chives and garlic. Pulse until finely minced. Add vinegar and olive oil, season with salt and pepper, if desired; pulse to combine. Set aside.
In mixing bowl, combine turkey, salsa, breadcrumbs, cheese and egg; mix well. Roll turkey mixture into 1-ounce meatballs. Thread meatballs onto bamboo skewers, alternating with zucchini ribbons that have been accordion-folded into thirds. For each skewer, use 6 zucchini ribbons (2 at a time) alternating with 2 meatballs. Brush skewers with olive oil and season with salt and pepper.
Heat grill pan to medium-high heat. Grill skewers 10 to 12 minutes, turning often. Always cook to well-done, 165°F. as measured by a meat thermometer. Serve skewers with chimichurri sauce.