Chimichurri Meatballs
Ingredients
For chimichurri sauce:
- 1 small shallot, peeled and cut into wedges
- 1 medium bunch flat-leaf parsley, stemmed
- 1 tablespoon fresh oregano leaves
- 2 garlic cloves, peeled
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
For meatballs:
- Extra-virgin olive oil for greasing
- 2 pounds ground beef
- 2 large eggs
- 1 cup fresh breadcrumbs, dried
- 1 teaspoon kosher salt
Instructions
To make the chimichurri sauce:
- To a small food processor, add the shallot, parsley, oregano, garlic, salt, pepper, olive oil, and red wine vinegar. Pulse 8 to 10 times until finely chopped and combined, then set aside.
To make the meatballs:
- Preheat the oven to 425°F. Rub a large baking sheet lightly with olive oil.
- Use clean hands to gently mix together the ground beef, eggs, bread crumbs, salt, and half of the chimichurri sauce, just until combined. Overworking it will result in tough meatballs. Roll the meat mixture into 1½-inch balls (about 2 tablespoons each) and place on the baking sheet. Leave an inch or two between each meatball to ensure they brown all over.
- Bake for 10 to 12 minutes. Turn the oven to broil and cook for 5 to 7 minutes more until the meatballs are browned and have reached an internal temperature of 165°F on an instant-read thermometer. Discard any fat that has spilled into the pan. Transfer the meatballs to a serving platter, drizzle with the remaining half of the chimichurri sauce, and serve.
Notes
Recipe reprinted with permission from Big Bites by Kat Ashmore (Rodale Books, 2024). Photography by Christine Han.