Description
This Chimichurri Meatballs recipe combines juicy, flavorful pork and beef meatballs with a vibrant, zesty chimichurri sauce, topped with tangy crumbled feta. Perfect as an appetizer or main dish, these meatballs are pan-fried to golden perfection and complemented by a fresh herbaceous sauce that brings a wonderful balance of acidity and heat.
Ingredients
Scale
For the Meatballs:
- 1 pound ground pork
- ½ pound ground beef
- ½ cup breadcrumbs (Panko preferred)
- 2 green onions, minced
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 egg
- 3 tablespoons vegetable oil (for frying)
- ½ cup crumbled feta cheese
For the Chimichurri Sauce:
- ½ cup curly leaf parsley, minced
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon fresh oregano, chopped
- ½ teaspoon red pepper flakes
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Mix the Meatball Ingredients: In a large bowl, combine ground pork, ground beef, breadcrumbs, minced green onions, garlic, salt, freshly ground black pepper, and the egg. Mix thoroughly until all ingredients are evenly incorporated.
- Form the Meatballs: Shape the mixture into small meatballs approximately 1 inch in diameter to ensure even cooking and perfect bite-size portions.
- Fry the Meatballs: Heat vegetable oil in a large skillet over medium heat. Add meatballs in batches, avoiding overcrowding to allow even frying. Cook each batch for about 7 minutes, turning occasionally until golden brown on all sides and cooked through.
- Prepare the Chimichurri Sauce: In a medium bowl, whisk together minced parsley, olive oil, red wine vinegar, chopped oregano, red pepper flakes, lemon juice, salt, and pepper. Set aside at room temperature to let the flavors meld while the meatballs cook.
- Assemble and Serve: Spread half of the chimichurri sauce on a serving platter, transfer the fried meatballs on top, then spoon the remaining sauce over them. Garnish generously with crumbled feta cheese before serving.
Notes
- You can bake the meatballs instead of frying by placing them on a parchment-lined baking sheet and baking at 400°F (204°C) for 20-25 minutes until cooked through and browned.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Feel free to use any preferred ground meat such as turkey, chicken, or lamb for variations.
- Recipe yields about 48 meatballs, ideal for serving 16 people with 3 meatballs each.
Nutrition
- Serving Size: 3 meatballs
- Calories: 320
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 18g
- Cholesterol: 85mg
