Chimichurri Meatballs

Last updated on March 12th, 2018 at 11:11 am

These Chimichurri Meatballs are epic, so easy to make, yet super impressive and perfect for your holiday party! There’s nothing boring or bland about these meatballs, it’s the chimichurri sauce and feta cheese that take these meatballs to the next level of flavor.

Are you guys all glad Christmas is over for another year? In a way I am, even though it’s my favorite time of year. I’m going to miss my Christmas movies and Christmas music, but we still have New Year’s Eve, so it’s not over yet! For New Year’s Eve I love to make all sort of appetizers. And if you know me just a little bit because you follow my blog, you will know that I love my meatballs, so I’m always looking for new ways to serve them.

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I’ve made chimichurri sauce before and absolutely love the flavors, I’ve made it with steak before and it’s absolutely incredible, but it also makes a great combo when served over these meatballs and garnished with some feta cheese. They look super impressive, trust me and everyone will think you slaved over them for hours.

Truth be told, you can use store bought meatballs to make your life even easier and all you’d have to do is make the chimichurri, however I do make my own meatballs, in fact I don’t think I’ve ever purchased store bought meatballs. But that’s just me, I love everything freshly made, especially meatballs, since they’re really simple to make. You basically mix all the ingredients together and shape them into balls. This is fun to do, especially if you have children.

Trust me, there is nothing complicated here, and I’m guessing if you’re making these for a party, you don’t want to do complicated, but you still want your food to look good and most importantly taste great and these meatballs deliver.

Serve these meatballs with a few other easy appetizers at your next party:

• Pepperoni Pizza Stuffed Mushrooms
• Crockpot Bacon Queso Blanco Dip
• Beef Empanadas

These meatballs are fried, but I’ve provided instructions for baking them as well. Sometimes, I find it easier to bake them rather than frying them, and they won’t be dry at all since you will drizzle that yummy chimichurri sauce all over them. It’s such a great combination, especially with the feta cheese, all 3 elements go really well together.

The great thing about these meatballs is that you can actually make them ahead and store them in the fridge until ready to serve. I would just heat them up a bit in the microwave then assemble them with the chimichurri sauce and feta cheese.

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

5 from 4 votes

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Chimichurri Meatballs

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

These Chimichurri Meatballs are epic, so easy to make, yet super impressive and perfect for your holiday party! There's nothing boring or bland about these meatballs, it's the chimichurri sauce and feta cheese that take these meatballs to the next level of flavor.

Course: Appetizer

Cuisine: Argentinian

Servings: 16

Calories: 214 kcal

Author: Joanna Cismaru

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

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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

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.

 

Refrigerate leftovers in an airtight container for up to 3 or 4 days.

 

These meatballs can be made with any type of ground meat that you prefer.

 

This recipe yields about 48 meatballs, and nutritional information is calculated based on 3 meatballs per person.

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

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