Pork Meatballs with Chimichurri

Did your mother ever make you eat your brussels sprouts as a kid? Mine did and had they been anywhere near as delicious as these, I would have happily volunteered. A lot of people I’ve talked to think they don’t like brussels sprouts and then they try ours. Turns out, these little green guys take on a whole new flavor when roasted correctly. They should be crisp, vibrant and caramelized, not mushy and gray (sorry mom). And in my opinion, they should be served with pork. So we are making some pork meatballs with green chimichurri sauce on the top and pairing our Brussels sprouts with tart cherries and balsamic glaze. Your mom will be pleased.