Chimichurri meatballs are a fun and tasty dish! Made with ground meat and a zesty chimichurri sauce, they are full of flavor and very easy to enjoy.
You might want to keep some bread handy—dipping it in that delicious sauce is a must! I often make extra meatballs; they’re perfect for snacks or leftovers. Yum!
Key Ingredients & Substitutions
Ground Meat: I usually use ground beef for these meatballs, but a mix of beef and pork adds great flavor. If you want a lighter option, ground turkey or chicken works too, though the texture might be a tad different.
Breadcrumbs: Regular breadcrumbs give a nice structure, but if you’re gluten-free, look for gluten-free breadcrumbs. You can also use crushed crackers for a quick substitute!
Parmesan Cheese: This adds savory flavor. If you’re looking to substitute, try Pecorino Romano or nutritional yeast for a vegan option.
Fresh Herbs: Parsley is a must! If you don’t have fresh cilantro, it’s okay to skip it. I personally love the bright taste cilantro provides, but I know it’s not everyone’s favorite.
Chili Flakes: Use fresh chopped chili for more heat! You can adjust the amount based on your spice preference or even omit it for milder meatballs.
How Do I Get My Meatballs to Stay Tender?
Getting tender meatballs comes down to mixing and cooking them correctly. Here are my tips to keep them soft and juicy:
- Mix your ingredients gently. Over-mixing can lead to tough meatballs.
- Shape them the size of golf balls. This helps them cook evenly.
- Cook in batches. Don’t overcrowd the skillet, or they’ll steam instead of brown.
- Use a meat thermometer. Aim for 165°F (74°C) to ensure they’re cooked through without drying out.
Follow these tips, and you’ll have perfect meatballs ready to slather with your delicious chimichurri!
Chimichurri Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red chili flakes (optional, for some heat)
- 1 tbsp olive oil (for frying)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional, but recommended)
- 3-4 cloves garlic, minced
- 1 small red chili or 1/2 tsp red chili flakes (adjust to taste)
- 2 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- Juice of half a lemon (optional, for brightness)
How Much Time Will You Need?
This delightful dish will take about 15 minutes to prep and about 20 minutes to cook, giving you a total of about 35 minutes from start to finish. Ready in no time!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan (if using), egg, minced garlic, chopped parsley, salt, black pepper, and chili flakes. Use your hands to mix gently until everything is just combined. Try not to overmix, as this will keep your meatballs nice and tender.
2. Shape the Meatballs:
Take small amounts of the mixture and roll them into balls about the size of golf balls (around 1 1/2 inches in diameter). Place the shaped meatballs on a plate as you go.
3. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Working in batches, add the meatballs to the skillet without crowding the pan. Cook each meatball for about 4-5 minutes on each side until they’re browned and cooked through. Use a meat thermometer if you like, they should reach 165°F (74°C). Once cooked, remove them from the skillet and set aside.
4. Prepare the Chimichurri Sauce:
While your meatballs are cooking, grab a bowl and combine the chopped parsley, cilantro (if using), minced garlic, red chili (or chili flakes), red wine vinegar, dried oregano, and lemon juice (if using). Season with salt and pepper to taste. Slowly mix in the olive oil until everything is combined and looking vibrant.
5. Serve:
Arrange the meatballs on a serving plate and generously drizzle chimichurri sauce over the top. Enjoy them warm!
Optional: These meatballs are great with crusty bread, a side of rice, or some roasted veggies. Bon appétit!
Enjoy your vibrant and herby Chimichurri Meatballs!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a leaner option and works well in this recipe. Just be aware that the texture may be slightly different, so you might want to add a little extra seasoning or moisture to keep the meatballs tender.
How Do I Store Leftover Meatballs?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. You can also freeze them in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and warm them in the oven or microwave until heated through.
Can I Make the Chimichurri Sauce Ahead of Time?
Yes, you can prepare the chimichurri sauce up to a day in advance! Just store it in an airtight container in the fridge. This will allow the flavors to meld, making it even more delicious when you’re ready to serve it.
What Can I Serve With Chimichurri Meatballs?
These meatballs are fantastic served with crusty bread for dipping, over rice, or with roasted vegetables. You can also enjoy them on a bed of pasta or with a fresh salad for a lighter option!