Chimichurri Meatballs Recipe (2024)

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

We make chimichurri with cilantro rather than parsley and it turns out well.

Thank you for including suggestions on how to turn this into a well-rounded meal. Please do this more! Some days when I find a new recipe it feels like a gargantuan task to figure out side dishes to make it a healthy family meal.

These are the best meatballs we've made. Moist and full of flavor and easy to make. Substituted ground turkey, since we're not red meat eaters, and they were delicious. The chimichurri sauce was spot on as a topping for the meatballs and roasted potatoes we prepared as a side.

There is no way I'm finding that much fresh oregano (or spending the money on it) can anyone tell me how to translate a "packed" half cup to dried? Thank you!!

I just don't like to fry anything. I made Melissa's meatballs in tomato sauce last night and baked them rather that fry but my trick is to form the meat balls and then roll them in olive oil, bake at 400 for 10 minutes. They come out juicy, crisp and delicious every time. Trying this one soon!

Well, you won't get the same browned crust from baking, so consider the flavor impact. Can't imagine there's really any adverse health impact from one tablespoon of EVOO in any event.

Add chopped mushrooms instead of meat for a vegetarian option

Sure you will. I bake meatballs all the time. Haven't panfried them in decades. Bake at 400˚. Depending on size it will take 10 minutes or more. I bake to an internal temp of 160-165˚. It you oil the pan (or parchment-covered pan) lightly, and lightly oil the meatballs before cooking, you will get nice browning top and bottom.

Use additional parsley and 1-2 Tbsp dried oregano or substitute fresh mint for a different flavor.

Absolutely lamb! Like 50/50. Juicier and more intense flavor than just beef.

Why necessarily fried. Doesn't baking it make it healthier?

Recipe says to broil alternately.

As many have posted, cilantro makes a great replacement for parsley oregano. It’s cheaper than oregano and in most grocery stores. I don’t like parsley, so use cilantro oregano… may not be authentic but delivers the fresh, green, flavor of chimichurri. I would NOT swap dried herbs for the whole recipe here - it would be like making pesto from dried basil and no one wants that! : )

For chimichurri all summer on demand, anyone who likes oregano and has even a tiny patch of soil or a large pot, can grow it… oregano is easy to grow and vigorous. Like many similar herbs, it’s the mint family so it comes back year after year when happy. (Northeast.. Zone 6b/7a here but internet says overwintering only needed in Zone 4 or colder… very cold climates.) It does spread, so be careful where you plant it!

Made with 8% fat ground turkey, mix of cilantro, parsley and dried oregano. Served with roasted broccoli and Korean rice cakes. Big hit with the family, will make again (only took 40 min from start to finish).

Use less oregano because I find it soapy, add cilantro because I don’t find it soapy and I love it. Use very small amount of garlic because it will be raw. Small clove for us.

I made 25 30g meatballs and cook them in oven at 400° f for 12 minutes and they were perfect at 160 °

Love these! Bake at 400 for 10-12 minutes; they will still be beautifully browned on the bottom, and you can let them cool and throw them back in the oven for a few minutes to warm them up when you are ready to eat.

These meatballs are tasty but they’re also little gut bombs, so don’t eat too many. The chimmichuri is very garlicky, I’ll reduce the amount of garlic if I make this again. The recipe could use something to cut the richness, like Greek yogurt. Had to take and antiacid pill in the middle of the night!

I made this with Impossible and baked the meatballs on 400 for 10 minutes. It was really good. Served with fresh white rice and roasted cauliflower.

Fresh oregano-0.5 oz with stems removed made a nice 1/2 cup!

Way too much garlic. And I love raw garlic.

Made with dark meat turkey thanks to suggestions and broiled for about 10 min. Delicious and easy, plus reheated very well, thanks to extra moisture in the meatballs.

Great use for an overgrown herb garden—the chimichurri was delicious without being too specific on the herbs—also included fresh basil and savory.Substituted ground pork and turkey worked great. Pan frying took closer to 12-14 minutes to get a safe meat temperature.

Add more red pepper

What is red pepper, peppercorns, chili flakes, or bell pepper ? Judging by the amount, i would say chili flakes but …. Thanks.

The chimichurri has too much vinegar and too much oregano. Both are overbearing and fighting each other. Have not gotten to meatballs yet. Might quit here.