These chimichurri meatballs are packed with flavor! Made with tender meat and a zesty chimichurri sauce, they are a fun twist on a classic dish.
You can serve them as a snack or a main course, and they’re perfect for gatherings. I love how the vibrant sauce gives each bite a burst of freshness—super tasty! 🍽️
Key Ingredients & Substitutions
Ground Beef: A pound of ground beef works great, but you can mix it with ground pork for extra flavor. If you’re looking for a lighter option, ground turkey or chicken can be substituted.
Breadcrumbs: Regular breadcrumbs are perfect, but you can use panko for extra crunch. If you’re gluten-free, try crushed gluten-free crackers as a substitute.
Parmesan Cheese: This adds a nice salty depth. If you’re skipping cheese or need a dairy-free option, nutritional yeast can give a similar flavor profile.
Fresh Herbs: Parsley is essential, but feel free to add basil or oregano for more herbal notes. Switch cilantro with more parsley if it’s not your favorite.
Chili Flakes: These add heat, but you can adjust according to your spice tolerance. For milder meatballs, simply omit them or use black pepper instead.
What’s the Best Way to Shape and Cook Meatballs?
Forming and cooking meatballs can be tricky. Here are some simple steps to help:
- Keep your hands wet while shaping to prevent sticking.
- Around 1 to 1.5 inches in diameter is ideal for even cooking.
- Preheat your skillet so the meatballs get a good sear, which keeps them juicy.
- Cook in batches to avoid crowding, ensuring they brown evenly.
With these tips, your meatballs will be tender, flavorful, and ready to shine with that delicious chimichurri sauce!
Chimichurri Meatballs
Ingredients:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 egg, beaten
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red chili flakes (optional)
- 2 tbsp olive oil (for frying)
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, finely chopped
- 1/2 cup fresh cilantro leaves, finely chopped
- 3-4 cloves garlic, minced
- 1 small red chili, finely chopped (adjust to taste)
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red chili flakes
- 1/3 cup olive oil
Time Needed:
This recipe will take about 20 minutes to prepare and an additional 10-15 minutes to cook. It’s quick and perfect for a weekday meal or a fun gathering!
Instructions:
1. Make the Chimichurri Sauce:
In a bowl, mix together the chopped parsley, cilantro, minced garlic, chopped red chili, red wine vinegar, salt, black pepper, and red chili flakes. Slowly whisk in the olive oil until everything is well blended. Set this vibrant sauce aside so the flavors can meld together.
2. Prepare the Meatball Mixture:
In a large mixing bowl, add the ground beef, breadcrumbs, Parmesan cheese (if using), parsley, minced garlic, beaten egg, milk, salt, black pepper, and chili flakes. Mix everything gently until just combined. Be careful not to overmix to keep the meatballs tender and juicy!
3. Form the Meatballs:
Wet your hands slightly to prevent sticking, then take small portions of the mixture and roll them into balls about 1 to 1.5 inches in diameter. Place them on a plate as you form each one.
4. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, giving them room to brown nicely. Cook for about 8-10 minutes, turning them occasionally so they brown on all sides and are cooked through.
5. Coat with Chimichurri:
Once the meatballs are cooked, transfer them to a serving plate. Generously spoon chimichurri sauce over them, allowing some to pool on the plate for extra flavor.
6. Serve:
Garnish with extra fresh parsley or cilantro if desired. These meatballs are perfect served warm as an appetizer or you can enjoy them over rice or a salad for a hearty main dish. Enjoy every delicious bite of your Chimichurri Meatballs!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken is a great lean alternative. Just be aware that the meatballs may be a bit more delicate, so handle them gently while mixing and cooking.
How Long Can I Store Leftover Meatballs?
You can store leftover chimichurri meatballs in an airtight container in the refrigerator for up to 3 days. They also freeze well—just place them in a freezer-safe container for up to 3 months.
What If I Don’t Have Red Wine Vinegar?
If you don’t have red wine vinegar on hand, you can substitute it with white wine vinegar or apple cider vinegar. Both will give a nice tang to the chimichurri sauce.
Can I Make the Chimichurri Sauce in Advance?
Yes, you can make the chimichurri sauce up to 2 days in advance. Just keep it stored in the fridge in an airtight container to allow the flavors to develop even more!
