These deliciously fun Chimichurri Meatballs are the perfect grazing table dish, starter, or mid-week meal. Packed with flavour, they’re perfect served on their own. Or as I did, serve them in mini pita breads for the perfect lunchbox meal. The meatballs have a hint of spice to add flavour. And even though the chimichurri sauce includes chillies, it won’t blow your head off. This makes them perfect for the whole family.
Just on a side note, if you are not a fan of coriander, which some people are actually genetically predisposed to hate, feel free to omit it and double the parsley instead. It is just as delicious.
If you like the versatility of meatballs, check out my Spiced Lamb Meatballs, Chicken & Sage Meatballs, Mini Meatball Sliders, or my Italian Meatball Stew.
Chimichurri Meatballs
Ingredients
Meatballs
- 500 grams Free Range Beef Mince
- 500 grams Free Range Pork or Lamb Mince
- 1 tsp Salt
- Freshly ground Black Pepper
- 1 tbsp Dried Mixed Herbs
- 2 Cloves of garlic Crushed
- 1 tbsp Harissa Paste Or wholegrain mustard
- ¼ cup Finely chopped chives
- ½ – 1 cup Breadcrumbs
- 2 Eggs
- 2 tbsp Olive Oil
Chimichurri Sauce
- 1 Red Onion
- 1 – 2 Red or jalapeno chilies
- 2 – 3 Cloves of garlic Crushed
- Zest of 1 Lemon
- 2 tbsp Lemon Juice
- ¼ – ½ tsp Chili flakes Optional
- Salt and Pepper to taste
- 2 tbsp Fresh Origanum
- 1 cup Fresh Coriander*
- 1 cup Fresh Parsley
- 3 tbsp Red Wine Vinegar
- ½ cup Olive Oil
Instructions
Meatballs
- Prepare your ingredients
- Add the mince to a mixing bowl and season with salt, pepper and the dried mixed herbs. Then add 2 cloves of crushed garlic and the harissa paste
- Next add the finely chopped chives, ½ cup of breadcrumbs and the two eggs
- Mix until all the ingredients are fully incorporated. If the mixture is very wet, add more breadcrumbs until you have the correct consistency. It should bind together but not be too wet
- Scoop the mixture with a small ice cream scoop or tablespoon size measuring spoon into your hand and roll to form balls. I get around 32 ping pong ball sized meatballs from the mixture
- In a large pan, add the olive oil, then cook the meatballs in batches, a few minutes a side, until they have browned and just cooked through
Chimichurri Sauce
- The sauce can either be made by hand by finely chopping the ingredients or you can use a food processor
- Combine all the finely chopped ingredients, then add the vinegar and olive oil and mix through
- Serving suggestion: I served these meatballs in mini pita breads with the chimichurri sauce and some creamy Tzatziki. It makes a perfect appetizer for guests or lunch box meal for the whole family
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