The Best Easy Chimichurri Meatballs (An Herb-Packed Favorite!)

Hello, friends! If you’ve ever had chimichurri, you know the magic of that vibrant, garlicky, herb-packed Argentinian sauce. It’s a flavor explosion that can elevate anything from grilled steak to simple roasted vegetables. So, what happens when you take all of that incredible flavor and pack it inside a tender, juicy meatball? Pure, undeniable deliciousness. Today, I am so excited to share this incredible, surprisingly Easy Chimichurri Meatballs Recipe with you.

We are taking a classic comfort food and giving it a fresh, zesty, and exciting twist. These meatballs are baked, not fried, making them wonderfully easy and mess-free. They are incredibly moist and bursting with the fresh flavors of parsley, garlic, and oregano. Served as a fun, dippable party appetizer or piled over rice for a quick and flavorful dinner, these meatballs are guaranteed to be an absolute hit.

Why You Will Absolutely Love These Meatballs

This recipe is a true showstopper—simple enough for a weeknight but impressive enough for a party. Here’s why it’s a guaranteed winner.

• A Burst of Fresh, Herby Flavor: Mixing the chimichurri sauce directly into the meatball mixture infuses every single bite with vibrant, fresh, garlicky goodness. It’s a game-changer.
• Baked, Not Fried: Baking the meatballs is so much easier and healthier than frying. It ensures they cook evenly, stay incredibly moist on the inside, and get beautifully browned on the outside without any splattery mess.
• Incredibly Versatile: These meatballs are the ultimate multi-taskers! Serve them on a platter with toothpicks for an amazing party appetizer, or make them the star of a main course over rice, pasta, or with a big salad.
• Super Easy to Make: The process is so simple. You just mix, roll, and bake. It’s a fantastic recipe for getting incredible flavor without a lot of complicated steps.
• Perfectly Tender & Juicy: The combination of ground beef, along with the panko bread crumbs soaked in chimichurri, guarantees a meatball that is wonderfully tender and never dry.

Gather Your Simple, Flavorful Ingredients

Let’s get our ingredients ready for this flavor-packed dish.

• 1 cup Chimichurri Sauce, store-bought or homemade, divided: This is the star of the show!
• ¾ cup Panko Bread Crumbs: Panko bread crumbs are lighter and create a more tender meatball than traditional bread crumbs.
• 1 pound 80/20 Ground Beef
• 1 pound Ground Lamb: The combination of two types of meat adds so much flavor and richness.
• 2 Large Eggs, beaten
• 1 teaspoon Kosher Salt

Crafting Your Chimichurri Meatballs: Step-by-Step Guide

Let’s make these delicious, herby meatballs. It’s so easy!

1. Prep and Make the Meatball Mixture: First, preheat your oven to 350°F with a rack in the center position. Line a large, rimmed baking sheet with parchment paper for easy cleanup. In a large bowl, combine ⅓ cup of the chimichurri sauce with the panko bread crumbs. Give it a good stir and let it sit for a minute so the bread crumbs can absorb all that delicious, herby flavor. This is a key step for moist meatballs!
2. Combine and Mix Gently: To the bowl with the chimichurri-soaked bread crumbs, add the ground beef, ground lamp, beaten eggs, and salt. Using your hands (the best tool for the job!), gently mix everything together until it is just combined. Be careful not to overmix, as this can lead to tough meatballs.

1. Roll and Bake: Wet your hands slightly to prevent the mixture from sticking. Roll the meat mixture into golf ball-sized meatballs, about 2 tablespoons each. You should get about 30 meatballs. Place them in a single layer on your prepared baking sheet. Bake for 15 minutes.
2. Broil to Perfection: After 15 minutes of baking, turn your oven to the broil setting. Broil the meatballs for about 5 more minutes. Keep a close eye on them! This step gives them a beautiful, browned, and slightly crispy top. The meatballs are done when they are browned and the internal temperature reaches 165°F on an instant-read thermometer.
3. Serve and Enjoy: Serve the warm meatballs immediately with the remaining chimichurri sauce on the side for dipping or drizzling.

Wise Tips for the Best Meatballs

• Don’t Overmix! I know I’ve said it before, but it’s the golden rule of meatballs. Mix the ingredients just until they are combined. Overworking the meat will result in dense, tough meatballs instead of light, tender ones.
• Wet Your Hands: Keeping your hands slightly damp while you roll the meatballs is a simple trick that works wonders to prevent the meat mixture from sticking to your palms.
• The Broiler is Your Friend (But a Fast One!): That final broil gives the meatballs a fantastic color and texture, but the broiler is incredibly powerful. Don’t walk away from the oven during this step, as they can go from perfectly browned to burnt in under a minute.

Frequently Asked Questions (FAQ) – Chimichurri Meatballs Recipe

1. Can I make these meatballs with ground chicken or turkey?
   Yes, but because poultry is much leaner, the meatballs won’t be quite as moist. I would recommend using ground dark meat chicken or turkey for the best results.
2. Can I make these ahead of time?
   Absolutely! You can mix and roll the meatballs ahead of time and store them, uncooked, on the baking sheet covered in the fridge for up to 24 hours. You can also bake them completely and store them in the fridge for up to 3 days. Just reheat them in the oven or in a skillet with a little sauce before serving.
3. How should I serve these as a main course?
   These meatballs are fantastic served over a bed of fluffy rice, creamy polenta, or even with pasta. A simple side salad with a light vinaigrette would be the perfect accompaniment.

Conclusion

These Chimichurri Meatballs are such a fun and vibrant twist on a classic comfort food. They are packed with so much fresh, herby flavor, they are sure to become a new favorite in your home. Whether you’re making them for a party or for a simple weeknight dinner, they are a delicious way to bring some exciting new flavors to your table. Enjoy!