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Appetizers Pork Beef Meatballs
4.6 from 58 votes

Chimichurri Meatballs

Jump to RecipePrintRate
By: Joanna Cismaru •12/19/22 36 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

a white plate with 5 chimichurri meatballs one with a fork in it
Table of Contents Open
  • What Is Chimichurri?
  • Ingredients
    • Meatballs
    • Chimichurri
  • How To Make Chimichurri Meatballs
  • Want To Bake Your Meatballs?
  • Some Tips
  • Leftovers
    • Chimichurri sauce
    • Fridge
    • Freezer
  • More Incredible Meatballs To Try:
  • Chimichurri Meatballs
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

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. But that’s the thing, they will come together nice and easily and they’ll be on your table in a flash!

What Is Chimichurri?

Chimichurri is an uncooked sauce that originated in Argentina. It’s chock full of garlic and parsley, swimming in bright red wine vinegar. I absolutely love the herbaceousness of this condiment and I  have a feeling you all will too. This sauce goes well on lots of different dishes, especially proteins, I’ve listed some below!

pouring chimichurri sauce over meatballs

Ingredients

Meatballs

  • Meat – We want regular ground beef and pork for this recipe for lots of flavor and moisture.
  • Breadcrumbs – I used panko but you can substitute it for any breadcrumbs you have on hand.
  • Egg – The binder in our meatballs. If you’re egg free you can use 1/4 cup of ricotta per egg.
  • Onion – We’re using chopped up green onion, you’ll want something light and mild for this recipe.
  • Seasoning – We’re using salt and pepper today.
  • Spices – Just onion powder today.
  • Oil – To fry our meatballs we want something neutral tasting.
  • Garlic – Use as much or little as you like.
  • Cheese – Feta cheese all crumbled up to be sprinkled overtop

Chimichurri

  • Herbs – Fresh oregano and parsley chopped up fine.
  • Liquid – We want nice olive oil, fresh lemon juice, and red wine vinegar.
  • Seasoning – Salt and pepper and red pepper flakes.

How To Make Chimichurri Meatballs

  1. Combine the meatballs: In a large bowl, combine the ground pork, ground beef, breadcrumbs, green onions, garlic, salt, black pepper and egg. Form the meatballs into small 1 inch balls.
  2. Cook the meatballs: 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.
  3. Combine the chimichurri: 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.
  4. Finish the dish: 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.
a long white plate with 4 chimichurri meatballs garnished with feta cheese

Want To Bake Your Meatballs?

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.

Some Tips

  1. To prevent your meatballs from crumbling and falling apart, do not overcrowd your meatballs while cooking them. Leave about 1/2 inch of space in between. It’s best to do it in a couple batches.
  2. If you still have crumbling issues, it could be an issue with the binders. So either not enough egg or too much breadcrumbs. If your eggs are too small, add another egg, that should help bind the meatballs better.
  3. If you’re still having trouble with your meatballs, try referencing this page to trouble shoot what exactly is going wrong.
  4. Fresh breadcrumbs will really set this dish off so feel free to use those instead of panko. This page gives a great guide for making your own.
a fork holding a meatball over a plate of chimichurri meatballs

Leftovers

Chimichurri sauce

This sauce stores beautifully! In an airtight container it’ll keep in the fridge for up to 2 weeks while in the freezer it’ll keep for 3 months.

Fridge

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

Freezer

You can freeze these chimichurri meatballs in an airtight container without the feta or sauce for up to 3 months. Allow to thaw overnight in the fridge before heating back up to temperature in the oven.

More Incredible Meatballs To Try:

  • Greek Meatballs
  • Sweet and Spicy Korean Meatballs
  • Dutch Meatballs
  • Stout Meatballs with BBQ Sauce
  • Indonesian Meatballs
  • Porcupine Meatballs
  • Firecracker Meatballs
  • Meatball Parmesan
  • Swedish Meatballs

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

close up shot of chimichurri meatballs on a plate with a fork stabbed into one of them
Print
4.56 from 58 votes

Chimichurri Meatballs

Prep 30 minutes
Cook 15 minutes
Total 45 minutes
Rate Recipe
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.
16

Ingredients

For the Meatballs

  • 1 pound ground pork
  • 1/2 pound ground beef
  • 1/2 cup breadcrumbs (I used Panko)
  • 2 green onions (minced)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 egg
  • 3 tablespoon 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 tablespoon fresh oregano (chopped)
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • In a large bowl, combine the ground pork, ground beef, breadcrumbs, green onions, garlic, salt, black pepper and egg. 
  • Form the meatballs into small 1 inch balls.
  • 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.
  • 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.
  • 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.

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.

Nutrition Information

Serving: 3meatballsCalories: 214kcal (11%)Carbohydrates: 3g (1%)Protein: 9g (18%)Fat: 18g (28%)Saturated Fat: 6g (38%)Cholesterol: 44mg (15%)Sodium: 254mg (11%)Potassium: 160mg (5%)Vitamin A: 230IU (5%)Vitamin C: 3.5mg (4%)Calcium: 46mg (5%)Iron: 1.1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

close up shot of chimichurri meatballs on a plate with a fork stabbed into one of them

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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36 Comments
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Pam Merashoff
Pam Merashoff
Posted: 1 year ago

5 stars
I doubled the recipe and it turned out great! Flavor bomb! Got rave reviews, Will definitely make again!

0
Reply
Crissy
Crissy
Posted: 2 years ago

5 stars
These are the best meatballs ever! They were so flavorful and the chimichurri was just incredible! We loved this, oh I can’t wait to make this again! It would be great for a dinner party too!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Crissy
Posted: 2 years ago

We’re so glad you love it! I could eat chimichurri with anything 😋

0
Reply
Natalir
Natalir
Posted: 2 years ago

Hi I’m going to make theses can I use something eles insted of red wine vingier?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Natalir
Posted: 2 years ago

White wine vinegar, or regular white vinegar will work.

0
Reply
Stacy Tackaberry
Stacy Tackaberry
Posted: 2 years ago

Once I pour the sauce over the meatballs can reheat them with the sauce the next day

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Stacy Tackaberry
Posted: 2 years ago

You can!

0
Reply
Lynda
Lynda
Posted: 3 years ago

5 stars
This was very yummy! thank you for sharing.

0
Reply
Lori
Lori
Posted: 3 years ago

Can these be warmed in a crockpot with the sauce?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lori
Posted: 3 years ago

Yeah that should be fine!

0
Reply
Kurt
Kurt
Posted: 4 years ago

5 stars
I have made these twice for parties. I substituted beef for bison and added rosemary to the meatballs. Amazing!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kurt
Posted: 4 years ago

So happy you like these!

0
Reply
Taz
Taz
Posted: 4 years ago

Is there a substitute for red wine vinegar ?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Taz
Posted: 4 years ago

You can use apple cider vinegar or balsamic.

0
Reply
Shannon
Shannon
Posted: 4 years ago

What would happen if I didn’t use breadcrumbs ?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Shannon
Posted: 4 years ago

The breadcrumbs hold the moisture in the meatballs so they’ll come out more dry than ours.

0
Reply
Carrie
Carrie
Posted: 5 years ago

5 stars
I made tapas for Christmas Day dinner this year. I made these meatballs with chimichurri. It was the first time most of my family had ever had chimichurri, they LOVED them! This is now my go-to meatball recipe. It’s so delicious!

0
Reply
Holly
Holly
Posted: 5 years ago

Can I make the Chimichurri sauce ahead of time? Entertaining a group & would like as much done ahead as possible. Thanks

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Holly
Posted: 5 years ago

Yes, for sure, just refrigerate it.

0
Reply
Yasmine
Yasmine
Posted: 5 years ago

Hi. What would you suggest to replace the pork? The recipe is very interesting!

Thx

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Yasmine
Posted: 5 years ago

Oh if you’re looking for a healthier meatball I’d go with chicken or turkey. Let me know how you like it if you try it.

0
Reply
Izzy
Izzy
Reply to  Joanna Cismaru
Posted: 5 years ago

5 stars
I made these little jewels with ground chicken and ground round today. I LOVE them. The sauce was perfect with the rice I made to go with the meatballs. Then, I got ambitious and made the Dutch meatballs. Oh my gosh…..what a treat. Delicious! Perfect for a snack food for me as I can only eat very small amounts at a time. Thank you so much for the delightful recipes. Next recipe….definitely the Indonesian meatballs.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Izzy
Posted: 5 years ago

Wow Izzy, I’m impressed, very ambitious to make both of these today. 🙂 So glad you enjoyed them, and yes do try the Indonesian meatballs, I’m sure you’ll love them. 🙂

0
Reply
Jaclyn
Jaclyn
Posted: 5 years ago

5 stars
Made these tonight and OMERGOD! They are so good! Was worried they might be bland. Ton of flavor and really easy to put together.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jaclyn
Posted: 5 years ago

So glad you liked them!

0
Reply
Pauline
Pauline
Posted: 5 years ago

These look great, can they be frozen?

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Pauline
Posted: 5 years ago

Yes you could freeze them

0
Reply
Pauline
Pauline
Reply to  Fenne Kieken
Posted: 5 years ago

Thanks Fenne, I’ll certainly be trying them.

0
Reply
Jane McDuffie
Jane McDuffie
Posted: 6 years ago

I am allergic to feta (can only do cow’s milk)
Is there another cheese you could recommend?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jane McDuffie
Posted: 6 years ago

Hi Jane! Basically the feta cheese just adds a bit of saltiness so if you could find something similar from cow’s milk that would work, I think some blue cheese would be perfect with these meatballs.

0
Reply
Izzy
Izzy
Reply to  Jane McDuffie
Posted: 5 years ago

5 stars
I use some of the Mexican cheeses. Queso blanco is excellent. Also manchego and Chihuahua cheeses are good.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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