Name: Chimichurri Meatballs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 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; 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

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These Chimichurri Meatballs are proof that a handful of simple ingredients can deliver serious flavor. Tender, garlicky meatballs come out of the oven sizzling, then get a generous spoonful of bright, herby chimichurri that makes every bite taste like summer on a plate.

A splash of soy sauce in the meat mixture adds a savory depth that people won’t be able to place, while the zippy parsley and red wine vinegar sauce cuts right through the richness. Because they bake on a sheet pan in just 12 minutes, you skip the stovetop splatter and can make a whole batch without babysitting a skillet.

Serve them on toothpicks as a party appetizer, or pile them over rice or a salad for an easy weeknight dinner that feels anything but ordinary.

Helpful Tips

Mix with a light hand: Stir the beef mixture only until everything is just combined, since overworking the meat packs it tightly and leads to dense, tough meatballs.
Give them room in the oven: Keep the meatballs from touching on the baking sheet so hot air can circulate around each one, helping them brown evenly instead of steaming.
Pulse the chimichurri, don’t purée it: Use short pulses in the food processor so the parsley stays finely chopped with a little texture. Making it a few hours ahead also gives the garlic and oregano time to mellow and blend.

Chimichurri Meatballs

These Chimichurri Meatballs are garlicky meatballs with a generous spoonful of bright, herby chimichurri that makes every bite taste like summer on a plate.

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Prep Time 20

Cook Time 12

Total Time 32

Course Appetizer

Cuisine American

Servings Meatballs

Calories 117 kcal

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: 117kcalCarbohydrates: 2gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 24mgSodium: 256mgPotassium: 82mgFiber: 0.2gSugar: 0.1gVitamin A: 147IUVitamin C: 2mgCalcium: 13mgIron: 1mg

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