Argentinian Chimichurri Meatballs

Juicy meatballs bursting with vibrant chimichurri flavors, baked and broiled to crispy, herbaceous perfection.

Why You'll Love Argentinian Chimichurri Meatballs

These meatballs take the bold, herbaceous flavors of classic chimichurri and infuse them right into the beef for a juicy, vibrant twist. Juicy, tender, and packed with fresh herb goodness, they're perfect for weeknight dinners or impressing guests with minimal effort.

Tips and Tricks

• Use fresh, finely chopped herbs for maximum chimichurri flavor inside and out.
• Don't skip the broil at the end - it crisps the outside perfectly without drying the meatballs.
• If you want even more sauce, double the chimichurri recipe and serve on the side for dipping.

Variations

• Swap ground beef for ground lamb or pork for a different take.
• Add finely chopped red chili or a splash of hot sauce for a spicy kick.
• Use gluten-free panko or crushed pork rinds to keep it low-carb.

Substitutions

• Use fresh oregano or mint mixed in with the herbs for a new flavor dimension.
• Replace red wine vinegar with sherry or apple cider vinegar.
• Olive oil can be swapped with avocado oil or grapeseed oil.

Best Served With

• Grilled vegetables or roasted potatoes
• Crusty bread or warm pita
• A fresh green salad or slaw
• Over creamy polenta or mashed potatoes

How to Store Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or skillet to keep the meatballs juicy.
• Chimichurri sauce can be stored separately for up to a week refrigerated.

Common Questions

Argentinian Chimichurri Meatballs

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Juicy meatballs bursting with vibrant chimichurri flavors, baked and broiled to crispy, herbaceous perfection.

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Prep Time 10 minutes mins

Total Time 30 minutes mins

Course: Dinner, Main Course, Meat

Cuisine: Argentinian

Calories: 4460

Ingredients Equipment Method Nutrition

Ingredients

  

For the chimichurri sauce:

• ½ cup cilantro finely chopped
• ¾ cup parsley finely chopped
• ½ onion finely chopped
• Kosher salt and black pepper to taste
• 2 cloves garlic minced
• 1 teaspoon crushed red pepper flakes
• ⅛ teaspoon smoked paprika
• 3 tablespoon red wine vinegar
• 1 cup olive oil

For the meatballs:

• 2 lbs ground beef
• ¾ cup panko breadcrumbs
• ½ cup chimichurri sauce
• 2 eggs
• Kosher salt to taste

Equipment

• Mixing bowl
• Whisk
• Mortar and pestle (optional)
• Baking Sheet

Method

 

1. In a bowl or jar, combine cilantro, parsley, onion, garlic, crushed red pepper flakes, smoked paprika, salt, and pepper.
2. Slowly whisk in olive oil until emulsified. For an extra fresh texture, use a mortar and pestle to grind the herbs while adding oil.
3. Preheat oven to 350°F.
4. In a mixing bowl, combine ground beef, panko breadcrumbs, ⅓ cup chimichurri sauce, eggs, and kosher salt. Mix thoroughly with your hands.
5. Form 1.5-inch meatballs and place them on a baking sheet.
6. Bake for 15 minutes, then switch oven to broil and cook another 5 minutes to crisp the outsides.
7. Transfer meatballs to serving bowls, drizzle with remaining chimichurri sauce, and serve immediately.

Nutrition

Calories: 4460kcalCarbohydrates: 44gProtein: 164gFat: 401gSaturated Fat: 100gPolyunsaturated Fat: 28gMonounsaturated Fat: 238gTrans Fat: 11gCholesterol: 644mgSodium: 979mgPotassium: 2958mgFiber: 5gSugar: 7gVitamin A: 4461IUVitamin C: 68mgCalcium: 346mgIron: 24mg

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