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.