chimichurri-meatballs
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Chimichurri Meatballs

This Chimichurri Meatball is epic, very easy to make, but super impressive and perfect for your holiday party! Nothing boring or tender about this meatball, chimichurri sauce and feta cheese that takes these meatballs to the next flavor.

chimichurri-meatballs

What is Chimichurri?

Chimichurri is an Argentine-made uncooked sauce. Floating in bright red wine vinegar filled with garlic and parsley. I absolutely love the herbaceous feature of this flavor and you all have a feeling that you can feel. This sauce goes well in many different dishes, especially proteins, we have listed below!

What Is Chimichurri?

INGREDIENTS

For the Meatballs

  • 1 lb ground pork
  • 1/2 lb ground beef
  • 1/2 cup breadcrumbs I used Panko
  • 2 green onions minced
  • 3 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1 egg
  • 3 tbsp vegetable oil for frying
  • 1/2 cup feta cheese crumbled

For the Chimichurri Sauce

  • 1/2 cup curly leaf parsley minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp fresh oregano chopped
  • 1/2 tsp red pepper flakes
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground

INSTRUCTIONS

  1. In a large bowl, combine the ground pork, ground beef, breadcrumbs, green onions, garlic, salt, black pepper and egg.
  2. Form the meatballs into small 1 inch balls.
  3. Heat the vegetable oil in a large skillet. Add the meatballs and fry until golden all around, about 7 minutes. You will have to do this in 2 batches, so do not overcrowd the meatballs.
  4. In a medium size bowl, whisk together the parsley, olive oil, red wine vinegar, oregano, red pepper flakes, lemon juice, salt and pepper. Let it sit out at room temperature until the meatballs are ready.
  5. To assemble, pour about half of the chimichurri sauce on the bottom of a platter, then transfer the meatballs to the platter. Top the meatballs with remaining chimichurri and garnish with the crumbled feta cheese.
RECIPE NOTES
  1. Alternatively, you can bake the meatballs by placing them on a baking sheet lined with parchment paper and baking them for 20 to 25 minutes at 400 F degrees or until done to your liking.
  2. Refrigerate leftovers in an airtight container for up to 3 or 4 days.
  3. These meatballs can be made with any type of ground meat that you prefer.
  4. This recipe yields about 48 meatballs, and nutritional information is calculated based on 3 meatballs per person.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

1 Comment

  1. 5 stars
    Chimichurri Meatballs.How to make chimichurri meatballs
    Detailed dimensions and instructions can be found on the printable recipe card at the bottom of the page.
    Combine the meatballs: combine the ground pork, ground beef, breadcrumbs, spring onions, garlic, salt, black pepper and egg in a large bowl. Shape the meatballs into small 1-inch balls.
    Cooking meatballs: Heat the vegetable oil in a large pan. Add the meatballs and fry until golden brown for about 7 minutes. You have to do this in 2 batches so that the meatballs are not overcrowded.
    Combine the chimichurri: whisk parsley, olive oil, red wine vinegar, oregano, red pepper flakes, lemon juice, salt and pepper in a medium-sized bowl. Let it stand at room temperature until the meatballs are ready.
    Finish the dish: to assemble, pour about half of the chimichurri sauce on the bottom of a plate and place the meatballs on the plate. Place the remaining chimichurri on the meatballs and garnish with the crumbled feta cheese.

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