Chimichurri Meatballs Recipe
These Chimichurri Meatballs are made with a savory combination of ground beef and pork, panko breadcrumbs, eggs, and fresh herbs. The meatballs bake in the oven before a quick broil gives them a browned exterior, while a homemade parsley-garlic chimichurri provides a bright sauce for serving.
The meatballs are tender and juicy with a savory herb flavor throughout. The chimichurri brings fresh parsley, oregano, garlic, red wine vinegar, and a gentle touch of heat, making this recipe versatile enough for dinner or a party appetizer.
Why You’ll Reach for This Recipe Again
- Oven-Baked: The meatballs cook on a parchment-lined baking sheet without requiring stovetop frying.
- Two-in-One Recipe: The chimichurri works both inside the meatball mixture and as a finishing sauce.
- Make-Ahead Friendly: The chimichurri can be prepared several days ahead and refrigerated.
- Party Ready: The meatballs can be served with toothpicks as an easy appetizer.
- Simple Technique: Mixing, shaping, baking, and broiling are all you need to get them on the table.
- Flexible Meal: Serve them with rice, vegetables, salad, or bread depending on the occasion.
Ingredient Insights and Easy Substitutions
- Ground Beef: An 80/20 beef blend provides enough fat to help keep the meatballs moist as they bake. Avoid overworking the meat when combining the ingredients.
- Ground Pork: Pork adds richness and complements the beef. The combination also gives the meatballs a more balanced texture than using beef alone.
- Panko Breadcrumbs: Panko helps bind the meat mixture while keeping the finished meatballs relatively light. Mixing the breadcrumbs with chimichurri first allows them to absorb some of the sauce.
- Fresh Parsley: Flat-leaf parsley forms the main herbal base of the chimichurri. Choose fresh, vibrant parsley and remove any tough stems before processing.
- Fresh Oregano: Fresh oregano gives the sauce a distinct herbal character. If needed, 1 teaspoon dried oregano can be used instead.
- Red Wine Vinegar: The vinegar provides acidity that balances the richness of the meat and olive oil. It also helps keep the chimichurri tasting fresh and lively.
Chef’s Tip: Mix the meatball ingredients only until they come together. Overworking the beef and pork can compress the mixture and lead to firmer, tougher meatballs.
Chimichurri Meatballs
These Chimichurri Meatballs are juicy, tender, and packed with fresh herb flavor from a bright parsley-garlic sauce. Made with a savory blend of beef and pork and baked until beautifully browned, they’re delicious for an easy dinner, party appetizer, or served over rice with plenty of chimichurri for dipping.
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Servings: 8
Equipment
- Large mixing bowl
- Food Processor
- Rimmed baking sheet
- Small Bowl
- Instant-Read Thermometer
Ingredients
For the Meatballs
- 1 pound 80/20 ground beef
- 1 pound ground pork
- ¾ cup panko breadcrumbs
- 2 large eggs beaten
- ⅓ cup chimichurri sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Chimichurri
- 1 small shallot roughly chopped
- ¾ cup fresh flat-leaf parsley
- 1 tablespoon fresh oregano leaves
- 2 garlic cloves
- ¾ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
- Add the shallot, parsley, oregano, garlic, salt, pepper, and red pepper flakes to a food processor. Pulse until finely chopped but still slightly chunky. Stir in the olive oil and red wine vinegar.
- Mix ⅓ cup of the chimichurri with the breadcrumbs. Add the beef, pork, eggs, salt, and pepper, then gently mix just until combined.
- Form the mixture into golf-ball-sized meatballs, about 2 tablespoons each, and arrange them on the prepared baking sheet.
- Bake for 15 minutes. Switch the oven to broil and cook for another 3–5 minutes, until browned and the meatballs reach 165°F internally.
- Serve warm with the remaining chimichurri sauce for dipping or spooned over the meatballs.
Notes
- Don’t overmix the meatball mixture, as this can make the meatballs tough.
- Wet your hands slightly when shaping the meatballs to make the mixture easier to handle.
- Fresh oregano gives the chimichurri its best flavor, but 1 teaspoon dried oregano can be used instead.
- The chimichurri can be prepared a few days ahead and refrigerated.
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 330 kcal |
| Carbohydrates | 5g |
| Protein | 22g |
| Fat | 25g |
| Fiber | 1g |
| Sugar | 1g |
| Sodium | 560mg |
Nutrition is an estimate and will vary depending on the exact meat blend and amount of chimichurri served.
Common Mistakes to Avoid
- Overmixing the Meat: Mixing too aggressively can compact the proteins and make the finished meatballs tough.
- Uneven Meatballs: Try to make each meatball approximately the same size so they finish cooking at the same time.
- Overprocessing the Herbs: Pulse the chimichurri ingredients until finely chopped but still slightly chunky rather than turning them into a smooth puree.
- Skipping the Temperature Check: Use an instant-read thermometer to confirm the meatballs reach 165°F internally.
- Broiling Too Long: The broiler works quickly, so watch the meatballs closely during the final few minutes.
- Using All the Chimichurri in the Meat: Reserve the remaining sauce for serving rather than mixing the entire batch into the meatball mixture.
Flavor Twists Worth Trying
- Spicy Chimichurri: Increase the red pepper flakes for more heat.
- Lemon Herb Version: Add fresh lemon zest to the chimichurri for a brighter variation.
- Lamb Meatballs: Replace some of the beef or pork with ground lamb for a different flavor profile.
- Garlic-Forward: Add another garlic clove to the chimichurri for a stronger garlic note.
- Smoky Version: Add a small amount of smoked paprika to the meatball mixture.
- Herb Blend: Add fresh cilantro to part of the chimichurri for a different herbal combination.
- Cheesy Meatballs: Add a small amount of finely grated Parmesan to the meat mixture.
Serving Suggestions
Serve with fluffy white rice and extra chimichurri.
Pair with a simple green salad or roasted vegetables.
Serve with crusty bread for soaking up the herb sauce.
Arrange with toothpicks as an easy party appetizer.
Best Ways to Store Leftovers
- Refrigerator Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- Separate the Sauce: Keep extra chimichurri in a separate container when possible.
- Reheating: Warm the meatballs gently in the oven, on the stovetop, or in the microwave until heated through.
- Avoid Drying: Reheat only until warmed to help preserve the meatballs’ texture.
- Fresh Sauce: Add reserved chimichurri after reheating rather than heating it for an extended period.
Frequently Asked Questions
- Why do you combine beef and pork for these meatballs?
The two meats provide different qualities to the mixture. Beef contributes a rich savory flavor, while pork adds additional richness and helps create a tender texture. - What is chimichurri sauce made of?
This version combines fresh parsley, oregano, shallot, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. - Can I make the chimichurri without a food processor?
Yes. Finely chop the shallot, parsley, oregano, and garlic by hand, then stir them together with the remaining ingredients. - Why is the chimichurri slightly chunky?
Keeping the herbs and aromatics slightly chunky gives the sauce texture and allows the individual ingredients to remain noticeable. - How do I know when the meatballs are done?
The most reliable method is to check the center with an instant-read thermometer. The meatballs should reach an internal temperature of 165°F. - Why are my meatballs falling apart?
The mixture needs enough binding from the eggs and breadcrumbs. Also, handle the mixture gently but shape each meatball firmly enough that it holds together. - Can I make smaller meatballs?
Yes, but smaller meatballs will cook more quickly. Keep an eye on their internal temperature rather than relying only on the listed cooking time.
