These chimichurri meatballs are our new favorite party appetizer. They’re cute, delicious and easy to make. The highlight is the chimichurri sauce that brings these simple meatballs alive.
Made with either ground chicken, turkey, beef or lamb these meatballs make a delicious appetizer but also quick dinner paired with a chopped salad for a satisfying healthy meal.
What Is Chimichurri Sauce
Chimichurri (chim-me-chu-ree) is a popular herbaceous South American Condiment/dipping sauce originated in Argentina. Made with fresh parsley, cilantro, oregano, a little shallots, garlic, red wine vinegar, olive oil and chilli flakes.
A popular condiment in South American steakhouses served along side steaks, grilled fish/shrimp, chicken, vegetables, empanadas and everything in between. The flavors are herbaceous, a little garlicky, a little heat, vinegary and perfect with literally everything.
For our recipe today we used dried parsley, garlic powder, dried oregano in the meatballs and the flavors continue in the sauce.
Meatballs
The meatballs are appetizer sized, just about a small bite. Each pound can easily serve 6-8 as an appetizer. Choose good quality ground chicken, beef, turkey or lamb for this recipe. Cooking time may vary slightly. These meatballs can be browned in a pan and finished cooking in the oven, I found when cooked this way the meatballs are tender, and don’t dry with minimum use of oil.
Chimichurri Meatballs
Equipment
- Blender or Food Processor
Ingredients
- 1 lb ground chicken, turkey, beef or lamb cooking time may vary slightly
- 1 egg
- 1/3 cup panko breadcrumbs
- sea salt and black pepper
- 1/2 tsp garlic powder
- 3/4 tsp dried Italian herbs
- 1/2 tsp dried oregano
- 1/2 cup packed chopped fresh parsley and cilantro
- 1 serving Chimichurri Sauce
Instructions
- Preheat the oven to 350°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
- In a large bowl, combine dried herbs, garlic powder with the bread crumbs. Add the ground turkey or chicken or your choice of meat, eggs, black pepper and salt. Mix well, then with wet hands, form golf ball-size meatballs (about 2 tablespoons each) and place on the parchment lined sheet pan.
- Bake the meatballs for about 12-15 minutes. Turn the oven to broil and broil for about 5 more minutes. Cooking time may vary if using beef, lamb or pork. The instructions are for turkey or chicken.
- Serve with chimichurri sauce.
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