Chimichurri Pork and Beef Meatballs Recipe

If you’re craving something that’s bursting with vibrant flavors and a little Latin flair, you’re in for a treat with my Chimichurri Pork and Beef Meatballs Recipe. This dish is such a crowd-pleaser—juicy meatballs combined with the zesty, herbaceous chimichurri sauce create this incredible flavor duo that I just can’t get enough of. When I first made this, my family went crazy for it, and I bet you’ll love it just as much!

this …

Ingredients You’ll Need

For this Chimichurri Pork and Beef Meatballs Recipe, we blend ground pork and beef for a perfect balance of juiciness and heartiness. The chimichurri sauce shines with fresh herbs and a tangy kick—making each bite absolutely unforgettable. I recommend using fresh herbs and real lemon juice for the best flavor impact.

• Ground pork: Adds moisture and tenderness—don’t skip it for a juicy texture.
• Ground beef: Provides rich, hearty flavor that pairs perfectly with pork.
• Breadcrumbs (Panko): I love Panko here for its light, airy texture to keep the meatballs from getting dense.
• Green onions: Give a mild onion flavor and a bit of crunch—finely minced works best.
• Garlic: Fresh minced garlic amps up the savory notes in the meatballs.
• Salt and black pepper: Season simply but effectively to let the meat and chimichurri shine.
• Egg: Acts as the perfect binder to hold your meatballs together.
• Vegetable oil: For frying; I prefer frying over baking to get that golden crust.
• Feta cheese: Crumbled on top—its salty tang pairs beautifully with the chimichurri.
• Curly leaf parsley: Freshly minced for a vibrant, green freshness in the sauce.
• Olive oil: Quality extra virgin version this is the backbone of the chimichurri.
• Red wine vinegar: Adds that classic chimichurri acidity and bite.
• Fresh oregano: Chopped finely—this herb brings an authentic depth to the sauce.
• Red pepper flakes: Just a touch to give your sauce a subtle spicy kick.
• Lemon juice: Freshly squeezed for the brightest citrus notes.

Variations

I love experimenting with this Chimichurri Pork and Beef Meatballs Recipe to suit different occasions or dietary preferences. Feel free to swap out ingredients or tweak the sauce to make it your own—you’ll be surprised how versatile these meatballs can be!

• Meat Options: I’ve made these using all ground beef, or even turkey for a leaner twist—both work well.
• Spice Level: If you like it spicy, add extra red pepper flakes or a dash of smoked paprika for smoky heat.
• Dairy-Free: Skip the feta or try a dairy-free cheese alternative for those with allergies.
• Baking Instead of Frying: If you want a lighter version, baking them at 400°F for 20-25 minutes works perfectly.

How to Make Chimichurri Pork and Beef Meatballs Recipe

Step 1: Mix All the Meatball Ingredients

Start by combining the ground pork, ground beef, breadcrumbs, minced green onions, garlic, salt, pepper, and egg in a large bowl. I always use my hands here—it’s the best way to mix everything evenly without overworking the meat. Overmixing can make the meatballs tough, so I just gently bring everything together until it’s combined.

Step 2: Form and Fry the Meatballs

Roll the mixture into small, 1-inch meatballs. It helps to wet your hands slightly so the mixture doesn’t stick. Heat the vegetable oil in a large skillet over medium heat, then fry the meatballs in batches, giving them plenty of space—crowding the pan will cause steaming, not browning. Fry until golden and cooked through, about 7 minutes total, turning gently to brown all sides evenly.

Step 3: Prepare the Chimichurri Sauce

While your meatballs cook, mix the minced parsley, olive oil, red wine vinegar, chopped oregano, red pepper flakes, lemon juice, and a pinch of salt and pepper in a bowl. I like to let it sit at room temperature—this helps all the flavors meld beautifully by the time the meatballs are ready.

Step 4: Assemble and Serve

Lay out some chimichurri sauce on a platter, then transfer the warm meatballs on top. Spoon over the remaining chimichurri, making sure each meatball gets a hit of that zesty sauce. Finish by sprinkling crumbled feta cheese on top—it adds this wonderful salty contrast that’s truly irresistible.

How to Serve Chimichurri Pork and Beef Meatballs Recipe

Garnishes

I always top my meatballs with crumbled feta because that salty creaminess contrasts so nicely with the fresh, tangy chimichurri. A few extra chopped parsley leaves add a pop of color and freshness you won’t want to skip.

Side Dishes

My go-to accompaniments are roasted veggies or a fresh, crunchy salad. I’ve also served these meatballs over creamy polenta or alongside fluffy rice to soak up all that amazing sauce—the combination is unbeatable.

Creative Ways to Present

For special occasions, I’ve arranged these meatballs on a wooden board with small bowls of chimichurri for dipping—it makes a perfect party appetizer. You can also skewer them for easy serving or serve atop grilled flatbread with a dollop of sour cream for added indulgence.

Make Ahead and Storage

Storing Leftovers

I like to store leftover meatballs and chimichurri sauce separately in airtight containers in the fridge. They keep beautifully for 3 to 4 days, so you can easily enjoy this delicious dish again without any hassle.

Freezing

If I want to prep ahead, I freeze the cooked meatballs on a baking sheet first, then transfer them to a freezer bag. They freeze well for up to 3 months, making it a great make-ahead meal I can defrost quickly when needed.

Reheating

To reheat, I warm the meatballs gently in a skillet with a splash of water, covered, to keep them juicy. Then I toss them with fresh chimichurri—just like the first time. Microwaving works in a pinch, but I prefer the stovetop method to avoid drying out.

FAQs

Final Thoughts

This Chimichurri Pork and Beef Meatballs Recipe holds a special place in my kitchen repertoire because it’s flavorful, fuss-free, and endlessly adaptable. Whether you’re cooking for a family dinner or a casual gathering, this recipe always wins compliments. Give it a try—I promise it’ll become one of those dishes you find yourself making on repeat, just like I do!

Print