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5 from 1 vote

Chimichurri Meatballs

Bright, spicy, and herb infused beef meatballs make for a delicious main.
Course Main Course
Cuisine American, Latin American
Keyword american, beef, cilantro, dairy-free, dinner, Latin American, lunch, main, meatball, nut-free, parsley
Prep Time 20 minutes
Total Time 26 minutes
Servings 4
Calories 357kcal
Author Jenny Ross

Ingredients

Chimichurri

  • 1/2 cup fresh parsley
  • 1/2 cup cilantro
  • 3 cloves garlic peeled
  • 1/2 tablespoon fresh oregano
  • 3 tablespoons red wine vinegar or other vinegar of choice, such as lemon juice
  • 1/4 teaspoon fish sauce optional (for umami)
  • 1/2 teaspoon salt
  • large pinch of chili flakes or to taste, omit if nightshade-free
  • 1/4 cup extra-virgin olive oil

Meatballs

  • 1 1/4 pound lean ground beef pork, turkey, or a mixture
  • 1/2 cup pork panko or almond flour for pork-free
  • 1 egg lightly beaten
  • 3 green onions chopped fine
  • 2 tablespoons cilantro chopped fine
  • 2 garlic cloves minced
  • 1 tablespoon gelatin
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon black pepper fresh ground

Instructions

  • Combine all chimichurri ingredients except olive oil in a blender or food processor and process until finely chopped. Transfer to a bowl and stir in the olive oil (blending it will make it bitter). Season to taste with more salt and pepper, if desired. (This will keep for 2 days in the refrigerator.)
  • Combine all meatball ingredients in a large bowl and use your hands to mix until evenly combined. Form into about 1 tablespoon size meatballs, about 20 meatballs.
  • Heat a large pot over medium-high heat. When hot, add the avocado oil. When the oil is hot, add the meatballs. Cook until golden, turning occasionally until browned on all sides, about 10-15 minutes. Remove to a large plate and toss with half the chimichurri, serve with remaining sauce drizzled over top.

Notes

You can also bake the meatballs in a 350ºF preheated oven. Simply line a rimmed baking sheet with foil and/or baking parchment, place ~2 tablespoon size meatballs on top, and bake for 15-20 minutes, or until cooked through. I like to broil them for about 4-5 minutes just to brown them before serving.
Protein:Energy Quotient [calories]: 1.02

Nutrition

Calories: 357kcal | Carbohydrates: 3g | Protein: 35g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 782mg | Potassium: 611mg | Fiber: 1g | Sugar: 1g | Vitamin A: 890IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 5mg