Chimichurri Meatballs
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
16
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Calories
214 kcal
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Course
Appetizer
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Cuisine
Argentinian
Chimichurri Meatballs
Description
These meatballs blend pork and beef with aromatics and breadcrumbs, bound with egg, then formed into small balls and pan-fried until golden and cooked through. The use of both meats adds richness and moisture, while green onions and garlic enhance the savory flavor.
The accompanying chimichurri sauce features fresh parsley, oregano, vinegar, chili flakes, and lemon juice combined with olive oil, producing a zesty and slightly spicy dressing that complements the richness of the meatballs. The sauce is served both underneath and over the meatballs, ensuring each bite has fresh herb flavor and acidity.
Finished with crumbled feta cheese, the dish gains a creamy and tangy note that contrasts with the meat and vibrant sauce. This recipe makes about 48 meatballs, ideal for a crowd or multiple servings.
Meatballs can also be oven-baked for convenience. Leftovers keep well refrigerated for several days, and the recipe can be adapted to different ground meats depending on preference.
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 parsley minced, curly leaf
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon oregano chopped, fresh
- ½ teaspoon red pepper flakes
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
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
- Meatballs can be baked at 400°F for 20 to 25 minutes instead of frying.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- This recipe yields approximately 48 meatballs; serving size is about 3 meatballs per person.
- Any ground meat can be used based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 3meatballs | |
| Calories | 214kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 44mg | 15% |
| Sodium | 254mg | 11% |
| Potassium | 160mg | 3% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 46mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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