Chimichurri Meatballs

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.

Chimichurri Meatballs

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!

Do you all love meatballs as much as I do? To be honest I find them the perfect little vehicle for delivering tons of great flavor, and to make it even better my meatball recipes are guaranteed to turn out juicy – never dry! Let’s get this thing happening, you’ll thank me later believe me.

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!

Ingredients In Chimichurri Meatballs

Keep scrolling for the full recipe and ingredient amounts.

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 – Fresh is always best but if jarred is all you have on hand keep in mind that 1 1/2 teaspoons equals 1 whole clove.
• 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

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

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.

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.

What Else Can I Put Chimichurri On?

There’s so many dishes that this sauce can be slathered over or dunked in. In my opinion it goes fantastically with any protein so feel free to use it to add some punch to your next dinner!

• Garlic Butter Steak Bites
• Creamy Polenta With Grilled Steak
• Roast Chicken
• Bacon Wrapped Chicken Bites
• Pork Tenderloin
• Pork Fajitas

Tips For Making The Best Meatballs

• 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.
• 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.
• If you’re still having trouble with your meatballs, try referencing this page to trouble shoot what exactly is going wrong.
• 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.

Storing Leftover Chimichurri Meatballs

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

Freezer

You can freeze these 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