Meatballs are a delicious and fast meal to get on the table. We have so many different varieties that we make and this one is extra popular with the family. Whip up the Chimichurri sauce first (can even be done a day ahead of time) and the meatballs come together quickly.
Chimichurri Meatballs
Servings: 4 servings
Ingredients
Meatballs:
- 1 1/2 pounds ground chicken
- 1 cup panko breadcrumbs
- 1/2 cup Pecorino or Parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cloves garlic minced
- 1 egg whisked
Chimichurri Sauce:
- 1 small shallot
- 3 garlic cloves
- 2 cups well packed parsley
- 1 cup well packed cilantro
- 1 tsp dried oregano
- 3 Tbsp red wine vinegar
- 2 Tbsp lemon juice
- 1 tsp salt
- ½ tsp red pepper flakes
- ½ – ¾ cup olive oil
To Serve:
- Fresh herbs
Instructions
- Preheat oven to 350 degrees.
- Prepare Chimichurri by mincing shallot and garlic. Add to a medium bowl with dried oregano, red wine vinegar, lemon juice, salt, red pepper flakes, and ½ cup olive oil.
- Finely chop parsley and cilantro and add to shallot mixture. Stir to combine, adding up to ¼ cup more olive oil if sauce needs to be loosened. Let sit at least 10 minutes or up to 2 hours before serving to encourage flavors to meld together. Note, Chimichurri can also be prepped in a food processor by combining all ingredients until smooth.
- In a large bowl, combine all ingredients for the meatballs. Add half of the Chimichurri sauce and mix to combine.
- Line a baking sheet with parchment or foil. Shape mixture into meatballs, roughly 1 1/2” in size, slightly larger than a golf ball. Spread out evenly on baking sheet. The mixture should make roughly 16 meatballs.
- Place in oven and bake for 15-20 minutes until golden brown, turning meatballs midway through.
- Serve over our cheesy lemon orzo or pasta. Drizzle remaining Chimichurri over top of meatballs. Garnish with fresh herbs.
Notes
Serves 4-6
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