These Chimichurri Meatballs are golden-brown meatballs drenched in a bright, herby chimichurri sauce that hits your tongue with garlic, tang, and just enough heat to keep you reaching for more.
They come together with simple, pantry-friendly ingredients, and baking them means you get perfectly juicy meatballs without babysitting a skillet. The real star here is that vibrant chimichurri sauce, it’s bold, fresh, and totally addictive, and it does double duty as both a drizzle and a dip. Best of all, this recipe makes a generous batch of 20 meatballs, so it’s perfect for feeding a crowd or stocking your fridge with leftovers you’ll actually be excited about.
Helpful Tips
- Don’t overmix the meat: Combine the meatball ingredients just until they come together, since overworking the mixture is what leads to dense, tough meatballs instead of tender ones.
- Chop your parsley finely: A fine chop helps the chimichurri release more flavor and gives you a smoother, more cohesive sauce that coats the meatballs beautifully.
- Let the chimichurri rest: If you have a few extra minutes, let the sauce sit while the meatballs bake so the garlic and red pepper flakes have time to mellow and blend with the oil and vinegar.
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Chimichurri Meatballs
Ingredients
For the meatballs:
- 1 pound ground beef
- 1/2 cup Panko breadcrumbs
- 1 large egg
- 2 cloves garlic finely minced
- 1 tablespoon soy sauce
- 1/2 teaspoon EACH salt and black pepper
For the chimichurri:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup fresh parsley
- 2 cloves garlic chopped
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon dried oregano
- 1 teaspoon EACH salt and black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, egg, garlic, soy sauce, salt, and pepper.
- Mix gently just until combined. Don’t overmix, or the meatballs can turn tough.
- Roll into 1-inch meatballs and place them on the baking sheet. Make sure they aren’t touching. Bake for 12 minutes or until the meatballs reach an internal temperature of 165°F.
- Meanwhile, mix together all of the ingredients for the chimichurri in a food processor or mini chopper.
- Serve the chimichurri alongside the meatballs and/or drizzled on top.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.