By Ali Slagle
Updated Jan. 22, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- 4(908)
- Notes
- Read community notes
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 thatdo 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.
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Ingredients
Yield:4 servings
- 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
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.
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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.
Ratings
4
out of 5
908
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Cooking Notes
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
Katie
We make chimichurri with cilantro rather than parsley and it turns out well.
Amy
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.
Ellen
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.
Jenine
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!!
Greek Girl
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!
Matt
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.
Sarah
Add chopped mushrooms instead of meat for a vegetarian option
KEVIN KRUGER
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.
Farrell
Use additional parsley and 1-2 Tbsp dried oregano or substitute fresh mint for a different flavor.
jakeskate
Absolutely lamb! Like 50/50. Juicier and more intense flavor than just beef.
Amos
Why necessarily fried. Doesn't baking it make it healthier?
CN
Recipe says to broil alternately.
Rebecca Prichard
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.
different size meatballs
I made 25 30g meatballs and cook them in oven at 400° f for 12 minutes and they were perfect at 160 °
J money
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.
Chef Carlos
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!
Kimberly
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.
Robin
Fresh oregano-0.5 oz with stems removed made a nice 1/2 cup!
Caroline228
Way too much garlic. And I love raw garlic.
Danielle M
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.
Chris R
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.
me
Add more red pepper
Hilary
What is red pepper, peppercorns, chili flakes, or bell pepper ? Judging by the amount, i would say chili flakes but …. Thanks.
Patty
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.
Laura
This was outstanding. Made it with turkey and baked at 400 for about 40 mins. Definitely adding to regular rotation
J-ra
So 8 teaspoons of dried oregano here for everyone who's asking
Name
Or add lamb/beef 50:50.
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