Chimichurri Meatballs
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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.
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!
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
- 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.
- 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.
- 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.
- 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.
Some Tips
- 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.
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
- Dutch Meatballs
- Stout Meatballs with BBQ Sauce
- Indonesian Meatballs
- Porcupine Meatballs
- Firecracker Meatballs
- Meatball Parmesan
- Swedish Meatballs
- Korean Meatballs
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Chimichurri Meatballs
Ingredients
For the Meatballs
- 1 pound ground pork
- ½ pound ground beef
- ½ cup breadcrumbs (I used Panko)
- 2 green onions (minced)
- 3 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon black pepper (freshly ground)
- 1 egg
- 3 tablespoon vegetable oil (for frying)
- ½ cup feta cheese (crumbled)
For the Chimichurri Sauce
- ½ cup curly leaf parsley (minced)
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon fresh oregano (chopped)
- ½ teaspoon red pepper flakes
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ 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
- 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
