📖 Instructions

1. **Prepare the Chimichurri:** In a food processor, combine the fresh parsley, fresh oregano, garlic cloves, red wine vinegar, olive oil, red pepper flakes, and salt. Pulse until finely chopped but not completely pureed. You want some texture! Set aside.
2. **Combine the Meatball Ingredients:** In a large mixing bowl, gently combine the ground beef, breadcrumbs, finely chopped onion, minced garlic, egg, milk, dried oregano, cumin, smoked paprika, salt, and black pepper. Use your hands for the best and most even mixing. Don't overmix; handle gently to keep the meatballs tender.
3. **Shape the Köttbullar:** Roll the meat mixture into small, roughly 1-inch meatballs. A cookie scoop can help ensure even sizes. Place them on a baking sheet lined with parchment paper.
4. **Cook the Köttbullar:** Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Brown them on all sides for about 8-10 minutes, turning frequently. They don't need to be cooked through at this stage; just nicely browned.
5. **Simmer in Sauce:** Transfer the browned meatballs to a saucepan. Pour over the beef broth. Bring to a simmer, cover, and let simmer for about 15-20 minutes, or until the meatballs are cooked through and the sauce has slightly reduced and thickened.
6. **Serve:** Transfer the Köttbullar to a serving dish. Spoon a generous amount of fresh chimichurri sauce over the top. Serve immediately. This is especially amazing with mashed potatoes or crusty bread to soak up all that flavorful sauce!