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Serve Chimichurri 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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Course: Appetizer, Main Course
Cuisine: Argentine
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Anne Carter
Servings: 8

Equipment

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.
    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.
    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.
    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.
    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.
    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.
    Serve Chimichurri 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.
Keyword Chimichurri Meatballs, meatballs