To a small skillet, set over medium heat, add the olive oil. When warm, add the shallot and garlic cloves; cook until softened, about 3 minutes. In a medium bowl, add the meat, sautéed onion mixture, bread crumbs, parsley, salt and crushed red pepper. Mix ingredients together until barely combined. Form balls using your hands (or a cookie scooper—my preferred preference) and set aside. Repeat until you’ve worked your way through all of the meatballs. 

Skewer the meatballs two at a time. You can either cook these on a grill or in a grill pan. Whichever method you use, rub the grill or grill pan with a bit of oil. Turn to medium high heat, and when hot, add the meatballs. Cook for about 5 minutes on its first side and then flip to the other side and cook for an additional 5 minutes. Remove and set aside. Repeat until you’ve worked through all of the meatballs. 

In a bowl, combine the Italian parsley, olive oil, chile, lemon juice and minced garlic. Give it a stir and add a few pinches of salt. Give it a taste and adjust the salt to your liking. 

Place a few meatballs on toasted bread, top with a few spoonfuls of chimichurri and a sprinkling of cheese. Serve immediately.