Chimichurri Meatballs

By Ali Slagle

Updated April 19, 2024

Chimichurri Meatballs
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4(1,265)
Comments
Read comments

Chimichurri is lively, with loads of parsley and oregano; bracing, with garlic, crushed red pepper and red wine vinegar; and rich, from buttery olive oil — all attributes that do wonders for meatballs. Add a generous amount of the Argentinian sauce to the ground-beef mixture, then roll and sear the meatballs until crispy and browned. (You can also broil for 7 to 10 minutes.) Serve as an appetizer, with more chimichurri alongside for dipping, or make the meatballs into a meal with couscous, broccoli, roasted peppers or a kale salad dressed with the chimichurri.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings

    For the Chimichurri Sauce

    • 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

    For the Meatballs

    • 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
Ingredient Substitution Guide
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.

Powered by

Preparation

  1. 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.)

  2. 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.

  3. Step 3

    Roll the mixture into 12 meatballs (3 tablespoons/2 ounces each) and chill for 5 to 10 minutes to firm slightly.

  4. 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

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,265 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Miz

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.

pjm

Am I the only person thinking ground lamb?

Laurie L

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

Akaden

Love this recipe with some adjustments. A hit at dinner gatherings!! I wish I could rate it higher than 5 stars. I swap the amount of parsley and oregano the recipe calls for. I actually reccomend swapping regular oregano for the Cuban Oregano variety (better/stronger flavor)! I used the cuban oregano fresh from my garden. I added extra cloves of garlic, pepper flakes, and salt than the recipe called for. People have asked me for the recipe or asked for me to make it again!

ASB

Love this recipe! I cook the meatballs in a cast iron skillet and don't add any additional oil. I find that the fat in the meat is enough. After browning on the stovetop, I put them in the oven on 250 until they are cooked through and still tender. The chimichurri is perfect! I double it, since we use it on a salad as well and we just really love it! Plus, when you add a 1/4 cup to the meat it only leaves you with a little bit of sauce.

Naptown Reader

A solid 4. Not sure the chimichurri sauce improves it. Based on other comments, I reduced the panko to 3/4 cup, and sauteed ~10 small mushrooms, chopped, which I added to the meatballs to give it an extra umpf. I did not have fresh oregano and so used dried. I took them to a happy hour, and everyone seemed to like them.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.