These chimichurri meatballs are juicy and packed with flavor! Made with ground beef and a zesty chimichurri sauce, they’re a tasty twist on a classic dish.
Honestly, what makes them so good is that bright, fresh sauce! I like to make a big batch and freeze some for those “I don’t feel like cooking” days. They’re a hit every time! 😄
Key Ingredients & Substitutions
Ground Beef: Ground beef gives these meatballs their delicious flavor. You can mix it with ground pork for more juiciness, or use ground turkey or chicken if you want a leaner option.
Bread Crumbs: Breadcrumbs help bind the meatballs. If you’re out of regular bread crumbs, try crushed crackers or oats for a gluten-free version!
Fresh Parsley: This herb really brightens the dish. If you’re short on parsley, cilantro or even basil works well. Don’t worry, it’ll still taste amazing.
Red Wine Vinegar: This gives the chimichurri sauce a tangy kick. If you don’t have it, substitute with apple cider vinegar or lemon juice. Both add a nice flavor!
How Do You Mix the Meatball Ingredients Without Overdoing It?
Mixing meatball ingredients can be tricky! Overmixing can lead to tough meatballs, but you want them to hold together well. Here’s how to do it:
- In a large bowl, combine all ingredients gently.
- Use your hands to mix just until everything is combined—don’t squeeze the meat.
- Shape the mixture into even-sized meatballs without pressing too hard.
- Handle them as little as possible to keep them light and tender!
Now you’re ready for perfectly tender meatballs that everyone will love! Enjoy!
Chimichurri Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil (for frying)
For the Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional)
- 4 cloves garlic, minced
- 1 small red chili or 1/2 teaspoon red chili flakes (adjust to taste)
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 20 minutes for cooking, totaling around 35 minutes. You’ll mix, shape, fry, and toss the meatballs in a delicious chimichurri sauce. It’s quick, easy, and absolutely delicious!
Step-by-Step Instructions:
1. Make the Chimichurri Sauce:
In a medium bowl, combine the finely chopped parsley, cilantro (if you’re using it), minced garlic, chili or chili flakes, and dried oregano. Pour in the red wine vinegar and extra virgin olive oil. Stir everything together until well mixed, then season with salt and pepper to taste. Set this mixture aside so the flavors can blend together nicely.
2. Prepare the Meatballs:
In a large bowl, combine the ground meat, breadcrumbs, chopped onion, minced garlic, egg, parsley, and optional Parmesan cheese. Season the mixture with salt, pepper, and oregano. Mix everything together gently with your hands or a spoon—be careful not to overmix it, or your meatballs may be tough!
3. Shape the Meatballs:
Using your hands, shape the mixture into 1 1/2-inch meatballs—aim for about 12 to 14 total. Make sure they’re evenly shaped for even cooking!
4. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches (don’t overcrowd the pan). Cook them for about 8-10 minutes, turning occasionally, until they’re golden brown on all sides and cooked through. Once done, remove them from the skillet and let them drain on a plate lined with paper towels.
5. Combine Meatballs and Sauce:
Toss the cooked meatballs gently in the chimichurri sauce. If you’d rather serve them separately, simply spoon the sauce over the meatballs instead.
6. Serve and Enjoy:
Serve the meatballs warm, drizzled with extra chimichurri sauce on the side for dipping. They go great with crusty bread, rice, or a fresh salad. Enjoy your vibrant, juicy chimichurri meatballs!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey or chicken can be used for a leaner option. Just note that the texture may be slightly different, so ensure you don’t overmix to keep them tender.
How Can I Make the Meatballs Spicier?
If you want more heat, add more red chili flakes or even a dash of hot sauce to the meatball mixture or chimichurri sauce. You can also use a spicier variety of chili pepper in the sauce!
Can I Prepare the Meatballs Ahead of Time?
Definitely! You can shape the meatballs a day in advance and store them in the refrigerator. Alternatively, freeze the uncooked meatballs on a baking sheet and then transfer them to a freezer bag for up to 3 months.
How Do I Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop, adding a splash of water if needed to keep them moist.
