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