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close up shot of chimichurri meatballs on a plate with a fork stabbed into one of them
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4.55 from 46 votes

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.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer
Cuisine: Argentinian
Keyword: chimichurri meatballs, meatball recipe
Servings: 16
Calories: 214kcal


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


  • 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.


  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.


Serving: 3meatballs | Calories: 214kcal | Carbohydrates: 3g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 254mg | Potassium: 160mg | Vitamin A: 230IU | Vitamin C: 3.5mg | Calcium: 46mg | Iron: 1.1mg