Chimichurri Meatballs
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.
Servings: 20 Meatballs
Calories: 117kcal
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
Calories: 117kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 256mg | Potassium: 82mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 147IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg