Chimichurri Meatballs
These Chimichurri Meatballs are epic, so easy to make, yet super impressive and perfect for your holiday party! There's nothing boring or bland about these meatballs, it's the chimichurri sauce and feta cheese that take these meatballs to the next level of flavor.
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INGREDIENTS
- Ingredients
- For the Meatballs
- 1 lb ground pork
- 1/2 lb ground beef
- 1/2 cup breadcrumbs I used Panko
- 2 green onions ; minced
- 3 cloves garlic ; minced
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 1 egg
- 3 tbsp vegetable oil for frying
- 1/2 cup feta cheese crumbled
- For the Chimichurri Sauce
- 1/2 cup curly leaf parsley ; minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp fresh oregano ; chopped
- 1/2 tsp red pepper flakes
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
INSTRUCTIONS
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Course: AppetizerCuisine: ArgentinianKeyword: chimichurri meatballs, meatball recipe Servings: 16 Calories: 214kcal Author: Joanna Cismaru
Instructions
In a large bowl, combine the ground pork, ground beef, breadcrumbs, green onions, garlic, salt, black pepper and egg.
Form the meatballs into small 1 inch balls.
Heat the vegetable oil in a large skillet. Add the meatballs and fry until golden all around, about 7 minutes. You will have to do this in 2 batches, so do not overcrowd the meatballs.
In a medium size bowl, whisk together the parsley, olive oil, red wine vinegar, oregano, red pepper flakes, lemon juice, salt and pepper. Let it sit out at room temperature until the meatballs are ready.
To assemble, pour about half of the chimichurri sauce on the bottom of a platter, then transfer the meatballs to the platter. Top the meatballs with remaining chimichurri and garnish with the crumbled feta cheese.
Notes
Alternatively, you can bake the meatballs by placing them on a baking sheet lined with parchment paper and baking them for 20 to 25 minutes at 400 F degrees or until done to your liking.
Refrigerate leftovers in an airtight container for up to 3 or 4 days.
These meatballs can be made with any type of ground meat that you prefer.
This recipe yields about 48 meatballs, and nutritional information is calculated based on 3 meatballs per person.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
Serving: 3meatballs | Calories: 214kcal | Carbohydrates: 3g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 254mg | Potassium: 160mg | Vitamin A: 230IU | Vitamin C: 3.5mg | Calcium: 46mg | Iron: 1.1mg
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (57g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 76 | ||
| Calories from Fat: 59 (78%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.5g | 9 % | |
| Saturated Fat 1.9g | 9 % | |
| Monounsaturated Fat 3.5g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 13.8mg | 4 % | |
| Sodium 62.3mg | 2 % | |
| Potassium 59.8mg | 2 % | |
| Total Carbohydrate 0.8g | 0 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 0.6g | ||
| Protein 3.4g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 76
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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