Chimichurri Meatballs
Updated April 18, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1packed cup parsley leaves and tender stems
- ½packed cup fresh oregano leaves
- 3garlic cloves
- Salt
- ½cup extra-virgin olive oil
- 2tablespoons red wine vinegar
- ½teaspoon crushed red pepper, plus more as needed
- 1cup panko bread crumbs
- 1large egg
- Kosher salt (such as Diamond Crystal) or fine sea salt
- 1pound ground beef (preferably 15 percent fat)
- 1tablespoon extra-virgin olive oil
For the Chimichurri Sauce
For the Meatballs
Nutritional analysis per serving (4 servings)
654 calories; 55 grams fat; 13 grams saturated fat; 1 gram trans fat; 33 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 24 grams protein; 470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the chimichurri, on your cutting board or in a food processor, combine the parsley, oregano, garlic and a big pinch of salt. Chop or pulse until a coarse, juicy paste forms, then transfer to a medium bowl. Add the oil, vinegar, crushed red pepper and 1 tablespoon water; mix well. Season to taste with salt and more crushed red pepper to taste. (Sauce can be refrigerated for up to 3 days.)
- Step 2
In a large bowl, stir the panko, egg, 1 teaspoon kosher salt (or ½ teaspoon fine sea salt) with ¼ cup water and ¼ cup chimichurri until the panko is wet and softened. Add the beef and use your hands to mix until combined.
- Step 3
Roll the mixture into 12 meatballs (3 tablespoons/2 ounces each) and chill for 5 to 10 minutes to firm slightly.
- Step 4
Heat the oil in a large, nonstick skillet over medium. Add the meatballs and cook, turning occasionally, until browned and medium-rare, or to desired doneness, 7 to 10 minutes. Serve with remaining chimichurri spooned over top and alongside.
Private Notes
Comments
Have to agree with Matt that frying the meatballs in the small amount of oil included in the recipe is not like deep frying them. I bake mine because I’m lazy but roll in oil before baking. I find the comments on so many of the recipes here complaining about fat, salt and sugar content a bit tiresome. Fat, salt and sugar in moderation will not kill you. If you don’t like overly sweet things cut the sugar. Hate to use oil? Great. Don’t use it. But don’t lecture the rest of us.
Am I the only person thinking ground lamb?
Convert fresh herbs to dry (not everyone has access to that much fresh herbs) :: As a general rule -- it's a 3-to-1 ratio of fresh to dry. 1 tablespoon of fresh herb = 1 teaspoon of dried herb
This has been on our rotation for a year now. It’s been added to our repertoire of easy & simple meals. I often omit the fresh oregano leaves since I don’t always have fresh ones on hand, and it ends up perfectly fine. I usually scale it up to 4 lbs of beef and bake at 400C until it reaches temp (165F). I don’t roll it in oil because it doesn’t need it. It develops a beautiful crust and it never feels overcooked. Frankly, I can’t taste a difference when using bread crumbs vs panko, and I’ve tested side by side too! My favorite part is chopping the parsley and garlic by hand and watching it turn into a beautiful dark green pulp, with that incredible herbal aroma released as the fibers break down. Yes, it takes more time than using a food processor, but something about doing it by hand feels ritualistic.
I baked @400 for 10 mins. As suggested, I brushed with oil, but don’t think I’ll do that again. I had a lot of fresh herbs so I doubled the sauce recipe and used for sandwiches and salads. I think it would also freeze well.
Made this as written and did not think it was good at all. Meatball recipe was bland and result was claggy. Chimichurri tasted good but didn’t add anything to the dish either. I will not make again.