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Chimichurri Meatballs Recipe

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4.1 from 20 reviews

These Chimichurri Meatballs are a flavorful and versatile dish made with your choice of ground chicken, turkey, beef, or lamb. Infused with Italian herbs and spices, baked to perfection, and finished under the broiler for a golden crust, these meatballs are served with a vibrant chimichurri sauce for a fresh, zesty kick. Perfect as an appetizer or a main course, they bring a wonderful blend of savory herbs and bright, tangy sauce to your table.

Ingredients

Meatballs

  • 1 lb ground chicken, turkey, beef, or lamb (note: cooking time may vary slightly depending on meat choice)
  • 1 egg
  • 1/3 cup panko breadcrumbs
  • Sea salt, to taste
  • Black pepper, to taste
  • 1/2 tsp garlic powder
  • 3/4 tsp dried Italian herbs
  • 1/2 tsp dried oregano
  • 1/2 cup packed chopped fresh parsley and cilantro

To Serve

  • 1 serving Chimichurri Sauce (prepared separately)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and position a rack in the center. Line a rimmed sheet pan with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Ingredients: In a large bowl, combine the dried Italian herbs, garlic powder, and panko breadcrumbs. Add the ground meat of your choice along with the egg, salt, and black pepper. Mix everything thoroughly until evenly incorporated.
  3. Form Meatballs: With wet hands to prevent sticking, shape the mixture into golf ball-sized meatballs (about 2 tablespoons each). Place them evenly spaced on the parchment-lined sheet pan.
  4. Bake Meatballs: Bake the meatballs in the preheated oven for 12-15 minutes. This time is ideal for poultry; if using beef, lamb, or pork, the cooking time may need adjustment.
  5. Broil for Crispiness: After baking, switch the oven to broil and broil the meatballs for about 5 minutes. This step gives the meatballs a nicely browned, crispy exterior.
  6. Serve: Remove the meatballs from the oven and serve them warm with a generous drizzle or side of chimichurri sauce for a fresh, herbaceous flavor burst.

Notes

  • Cooking times vary depending on the type of meat used; poultry cooks faster than beef or lamb.
  • Use wet hands when shaping meatballs to prevent sticking.
  • Panko breadcrumbs help keep the meatballs light in texture.
  • Chimichurri sauce can be prepared ahead of time and keeps well refrigerated.
  • For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or ground nuts.

Find it online: https://justsosavory.com/chimichurri-meatballs-recipe/