Chimichurri Meatballs


Who doesn’t love a cocktail meatball? Give me a frilly toothpick and I’m done for…it’s just irresistable.  I love them.

Now, I also love chimichurri, an addictively pungent parsley and garlic sauce very popular in Argentina and used in almost every meal.  Once you taste it, you’ll know why.  It’s fantastic!  I crave it.

This recipe will take your next cocktail party to a higher level, it’s just a classy dish.  I can’t wait to serve them again!

Combine all ingredients for chimichurri in a large bowl.  Let stand at room temperature for two hours to blend flavors.

Blend all meatball ingredients in a bowl (do not overwork them).  Test for seasoning by frying a little of the meat mixture until cooked through.

Form 1″ balls with a small ice cream scoop (I use a #100). 

Heat 1 Tablespoon oil in a nonstick skillet over medium-high heat. Fry half the meatballs until cooked through and browned all over, about 5 minutes.

Transfer meatballs to a platter that has some of the chimichurri spooned onto the bottom; top the meatballs with some of the sauce and tent with foil to keep warm.  Fry remaining meatballs in additional Tablespoon of oil, add them to the platter, and top with more chimichurri.

Garnish with crumbled feta, which is not an Argentinean, but adds this amazing salty bit to this dish.

If you serve these in a heated chaffing dish, serve the sauce on the side.

Chimichurri Meatballs

Chimichurri:
1 bunch minced curly leaf parsley, leaves and stems
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced fresh oregano leaves (or 1 teaspoon dried)
2 teaspoons sugar
1 teaspoon crushed red pepper flakes
Minced zest and juice of 1 lemon
Salt to taste

Meatballs:
2 Tablespoons olive oil, divided
1 pound ground chuck
3/4 pound ground pork
1/2 cup panko bread crumbs
1/4 cup scallions, minced
2 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon black pepper
1 egg

1/2 cup feta cheese (crumbled) for garnish

Combine all ingredients for chimichurri in a large bowl.  Let stand at room temperature for two hours to blend flavors.

Blend all meatball ingredients in a bowl (do not overwork them).  Test for seasoning by frying a little of the meat mixture until cooked through.

Form 1″ balls with a small ice cream scoop (I use a #100).  Heat 1 Tablespoon oil in a nonstick skillet over medium-high heat. Fry half the meatballs until cooked through and browned all over, about 5 minutes.

Transfer meatballs to a platter that has some of the chimichurri spooned onto the bottom; top the meatballs with some of the sauce and tent with foil to keep warm.  Fry remaining meatballs in additional Tablespoon of oil, add them to the platter, and top with more chimichurri.

Garnish with crumbled feta, which is not an Argentinean, but adds this amazing salty bit to this dish.

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21 Comments

  1. pam 1

    These look wonderful!

    Reply
  2. Oh my gosh, I want these now! This is my kind of recipe. Every picture I scrolled to made ooh’s and ah’s. Bookmarked it!!!

    Reply
  3. Dawn 3

    Oh wow, these look absolutely fantastic!!

    Reply
  4. Lena in VT 4

    Oh I am making these for a party I’m having…Thank You!

    Reply
  5. Emily 5

    Now I may be confused, but you call chimichurri “an addictively pungent parsley and garlic sauce” but I can’t find any garlic in the recipe…

    Reply
  6. J3nn 6

    Sounds delicious! I love ground pork in meatballs, so flavorful!

    Reply
  7. Yes, that is true about chimichurri. However, I should have mentioned that I backed off the garlic for this recipe since it is meant as an appetizer, making it a more mild way to start the meal.

    Reply
  8. I’ve never made meatballs like that! They look awesome Cathy!

    Reply
  9. laura 9

    what a fabulous idea to make meatballs more interesting. think i might try this with ground turkey.

    Reply
  10. Lauren 10

    If I wanted to make the chimichurri sauce for another use, how much garlic would I use and how would I incorporate it?

    Reply
  11. Cassie 11

    Oh my.

    Reply
  12. Kim in MD 12

    These look absolutely delicious! Do you think they could be baked (instead of fried)? Thanks!

    P.S. I love that you have spell check for your comments!

    Reply
  13. Everyone loves meatballs! These look yummy!

    Reply
  14. LilSis 14

    These look absolutely delicious and I’ll be making them soon! I’m sure that my son and husband would love these. I made a meatball soup a few weeks ago that they loved, so I’m trying to experiment with some new meatball recipes! Thanks!

    Reply
  15. I’m in love. Meatballs are my sole weakness. But with feta cheese? It’s like I’ve died and gone to heaven! :)

    Reply
  16. Nysha 16

    I made these last night for dinner & they were delicious! I’m not usually a feta girl, but it really made the dish zing. I used the leftover chimchurri sauce as a dressing for arugula & mixed greens salad, topped with more feta.

    Reply
  17. Nysha 17

    I made these last night for dinner & they were delicious! I’m not usually a feta girl, but it really made the dish zing. I used the leftover chimchurri sauce as a dressing for arugula & mixed greens salad, topped with more feta.

    Reply
  18. Millie 18

    Cathy, I reckon these will be perfect (minus the feta, boo hoo) for the Man Of The House’s No-Fat Ever Again Cholesterol Busting Diet! I’ll spray them with a quick shot of olive oil & bake them. Another fab recipe from your awesome kitchen, thank you from the Adelaide Hills.
    Millie x

    Reply
  19. Pamela 19

    I made and served the meatballs over whole wheat noodles, along with the extra chimichurri, since we weren’t having a party. I did add a little more garlic, my husband loved them! Thanks! (took a picture even, with a bottle of your wine)

    Reply
  20. I recently discovered the “point” of meatballs, not hailing from a meatball part of the country. It’s like meatloaf, but bite-sized! I made some Moroccan-inspired chicken ones; these look like my next meatball project.

    Reply
  21. Krystina 21

    I made these last night and they were delicious!!! The chimichurri sauce was just perfect on the meatballs and added a nice twist from the norm. Instead of crumbling the brie I baked and spread it on naan bread. Thanks for the great recipe! I will most definitely be making this again.

    Reply

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