By These chimichurri meatballs are easy and quick to make with fresh herbs and a tasty hack to add more flavor to your meatballs. Instead of adding lots of seasoning to our meatballs, we use the chimichurri sauce to flavor the meatballs! This saves on ingredients and time.
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These meatballs were originally part of our paid meal plan, but they were so popular that we decided they needed to get on the site. Also, I'm a HUGE fan of chimichurri sauce! Similar to pesto, it's filled with herbs and oil goodness, but what sets this one apart is a bit of mint and lime juice.
Otherwise, you can pretty much grab whatever herbs you have wilting in the fridge or your garden and rock and roll. So, let's rock and roll and make the best chimichurri meatballs!
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blending vs chopping
Traditional chimichurri sauce finely dices the herbs. This is arguably a better method for consistent texture. However, it takes more time, so I toss everything in a blender or food processor and just blend. What happens with blended though is it becomes a bit frothy, and sometimes the herb stems get wrapped around the blades. This doesn't bother me, but if it does you, chop it finely and mix.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for the full list and quantities.
- Herbs: I use parsley, mint, and cilantro, but really, as long as you have the mint, basil, or dill, it works too!
- Lime juice: This is a must for the sauce, so don't skip it.
- Honey: Agave would work here, just don't use maple syrup.
- Beef or bison: Ground beef typically has a bit more fat than bison, so it can make a more tender meatball, while bison is a leaner meatball.
- Panko breadcrumbs: These are bigger breadcrumbs that help soak up some of the moisture in the egg and meat. This helps stabilize the meatballs while keeping them moist.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
step by step: tips to nail these chimichurri meatballs every time.
Be sure to scroll to the recipe card for the full recipe!
- Blending vs chopping produces different results. I'm lazy, so I blend, but it does make the chimichurri a bit frothy and not as evenly chopped, so pick what works for you.
- Mix with your hands. This is the easiest way to mix your meatballs without overmixing (which makes meatballs tough).
- Use a meat thermometer to determine if the meatballs are done. Otherwise, if overbaked, they can become tough, too.
quick recipe video
broil
For a nice crispy top on the meatballs, broil them for the last minute. This can also dry them out, so make sure they aren't overbaked before you broil them!
how to store & meal prep it
If you're lucky enough to have leftover meatballs, here's helpful info on storing and reheating them:
- Fridge: Store the meatballs and sauce separately in airtight containers. They will last for up to 4 days this way.
- Freezer: You can freeze the meatballs for up to 3 months.
- Meal Prep: I love pairing these meatballs in a lunchable-style box with orzo or roasted potatoes and something sweet, like dark chocolate or cherries.
Recipe
The Best Chimichurri Meatballs
Ingredients
Chimichurri Sauce
- 1 tablespoon garlic (minced)
- ½ jalapeno pepper (deseeded, reduce if you don't like spice)
- ½ cup parsley (fresh)
- ½ cup cilantro (fresh)
- ½ cup mint leaves (fresh)
- ⅓ cup avocado oil (or olive oil)
- ¼ cup lime juice
- 1 tablespoon honey (or agave)
- ¼ teaspoon salt and pepper (each)
Meatballs
- 1 lb ground beef (lean beef (90-10) or ground bison)
- 1 egg
- ⅓ cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon chimichurri sauce (from above)
Before you start!
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Instructions
- Preheat the oven to 400 degrees F.
- Make the chimichurri sauce by blending 1 tablespoon garlic, ½ jalapeno pepper, ½ cup parsley, ½ cup cilantro ½ cup mint leaves ⅓ cup avocado oil, ¼ cup lime juice 1 tablespoon honey, and ¼ teaspoon salt and pepper in a blender. Alternatively, you can finely mince everything with a knife and then mix it all together.
- Make the meatballs in a large bowl by mixing together the 1 lb ground beef, 1 egg, ⅓ cup panko breadcrumbs, ½ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoon chimichurri sauce.
- Scoop 16 meatballs onto a sheet tray and bake for approximately 20 minutes (or until they reach an internal temperature of 160 degrees).
- Remove the meatballs from the oven and serve them up with the remaining chimichurri sauce on top. Enjoy!
Video
Notes
- Fridge: Store the meatballs and sauce separately in airtight containers. They will last for up to 4 days this way.
- Freezer: You can freeze the meatballs for up to 3 months.
- Meal Prep: I love pairing these meatballs in a lunchable-style box with orzo or roasted potatoes and something sweet, like dark chocolate or cherries.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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