Chimichurri meatballs have become one of my favorite dishes. The combination of juicy meatballs and vibrant chimichurri sauce creates a flavor explosion that’s hard to resist. This chimichurri meatballs recipe is not only easy to make but also perfect for family dinners or casual gatherings with friends.
What is Chimichurri?
Chimichurri is a bright and tangy sauce that hails from Argentina. It’s made primarily with parsley, garlic, vinegar, and olive oil. This sauce is often used as a marinade or condiment for grilled meats, but it works wonders with meatballs too. The fresh herbs and zesty flavors of chimichurri can elevate any dish, making it an excellent addition to my cooking repertoire.
Why I Love This Chimichurri Meatballs Recipe
I love this recipe because it combines two of my favorite things: meatballs and chimichurri. The meatballs themselves are tender and flavorful, while the chimichurri adds a fresh and zesty kick. This dish is perfect for any occasion, whether it’s a weeknight dinner or a weekend gathering. Plus, it’s a great way to impress guests without spending all day in the kitchen.
Ingredients for Chimichurri Meatballs Recipe
Servings: 4-6
For the Meatballs:
- 1 pound ground beef or ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped (or 1 tablespoon dried oregano)
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
How to Make Chimichurri Meatballs Recipe
Step 1: Prepare the Meatballs
Start by preheating your oven to 400°F (200°C). In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, pepper, and Italian seasoning. I usually get my hands in there to mix everything well. It’s messy, but it’s the best way to ensure all the ingredients are evenly distributed.
Step 2: Shape the Meatballs
Once the mixture is combined, shape it into meatballs, about 1 to 1.5 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper. This helps with easy cleanup later. I like to leave a little space between each meatball to allow for even cooking.
Step 3: Bake the Meatballs
Bake the meatballs in the preheated oven for about 20-25 minutes or until they are cooked through and golden brown. The internal temperature should reach 165°F (74°C) for ground turkey or 160°F (71°C) for ground beef. While the meatballs are baking, you can prepare the chimichurri sauce.
Making the Chimichurri Sauce
Step 4: Mix the Sauce Ingredients
In a medium bowl, combine the chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, and red pepper flakes. Stir everything together until well mixed. I always taste it and adjust the salt and pepper to my liking. The sauce should be fresh, tangy, and a little spicy if you add the red pepper flakes.
Step 5: Let the Sauce Rest
Let the chimichurri sauce sit for at least 15 minutes before serving. This resting time allows the flavors to meld together beautifully. You can make the sauce ahead of time and store it in the refrigerator for up to a week. The longer it sits, the more flavorful it becomes.
Serving Chimichurri Meatballs
Step 6: Combine and Serve
Once the meatballs are done baking, remove them from the oven and place them in a serving dish. Drizzle the chimichurri sauce over the meatballs generously. You can also serve the sauce on the side for dipping. I often pair this dish with crusty bread or over a bed of rice for a complete meal.
Tips for Chimichurri Meatballs Recipe
- Use Fresh Ingredients: Fresh herbs make a huge difference in flavor. Always opt for fresh parsley and oregano when possible.
- Don’t Overmix: When combining the meatball ingredients, mix just until everything is combined. Overmixing can lead to tough meatballs.
- Adjust the Heat: If you like it spicy, feel free to add more red pepper flakes to the chimichurri sauce.
- Experiment with Meat: Ground beef is classic, but you can use ground turkey, chicken, or even a blend of meats for different flavors.
Variations of Chimichurri Meatballs Recipe
Chimichurri meatballs can be easily customized to fit your taste preferences. Here are a few ideas:
- Add Veggies: Incorporate finely chopped bell peppers or zucchini into the meatball mixture for added moisture and flavor.
- Cheese Variations: Try using feta cheese instead of Parmesan for a tangy twist.
- Grain-Free Option: Substitute breadcrumbs with almond flour or crushed pork rinds for a low-carb version.
Storing and Reheating Leftovers
If you find yourself with leftovers (which is rare in my house), you can store the meatballs in an airtight container in the refrigerator for up to three days. To reheat, simply place them in the oven at 350°F (175°C) for about 10 minutes or until heated through. The chimichurri sauce can also be stored in the fridge and used as a marinade or dressing for salads.
Why You Should Try This Recipe
Chimichurri meatballs are a delightful twist on a classic comfort food. The bright flavors of the chimichurri sauce elevate the simple meatball into something extraordinary. This dish is perfect for any occasion, and it’s sure to impress your family and friends. Plus, it’s a fun way to introduce new flavors to your dinner table.
This chimichurri meatballs recipe has become a staple in my kitchen. The combination of juicy meatballs and zesty chimichurri is simply irresistible. It’s easy to make, delicious, and packed with flavor. I encourage you to try this recipe and enjoy the burst of flavors that chimichurri brings to the table. Your taste buds will thank you!