Meatballs with Chimichurri Sauce

I LOVE chimichurri sauce. I don’t know why, but I just love it. When I lived in Houston there were two places I would always go where the served steak with chimichurri sauce, but now that I’m in Dallas I don’t know if there are any places <insert cry face>. (P.s. if you’re reading this and you know pllllease holla at ya girl).

One of the things I love about it aside from it’s tastiness is that you can put it so many different things, and I LOVE anything versatile in the kitchen because it usually means less waste. I made some sweet and spicy plantains to go with these meatballs, and use the chimichurri as a dipping sauce for those. SO YUM.

I wonder how many times I can say chimichurri before this blog post is over? Stay tuned… anyway, here’s the recipe:


  • 1lb. ground beef (if you want juicy meatballs use a higher fat like 80/20. If you’d rather be healthy you can use the highest your local grocery store offers).
  • 1lb ground pork (NOT breakfast sausage)
  • 1 large egg
  • 2-3 cloves minced garlic
  • 1 tbsp Cayenne pepper
  • 1 cup breadcrumbs (your choice)
  • For the chimichurri:
  • 1/4 c. Parsley
  • 2 tbsp cilantro
  • 2-3 gloves minced garlic
  • juice from 1/2 lemon
  • 1 tsp oregano
  • 2 tsp salt
  • 1/2 tsp red pepper
  • 1/2 cup olive oil


  1. Add all ingredients for the chimichurri to your food processor, and chop until smooth. Place in an airtight container in the refrigerator until ready to serve.
  2. Add all remaining ingredients to a large bowl and mix until beef and pork are evenly distributed.
  3. Heat enough oil to cover the bottom of a large skillet over medium heat. Using a spoon or a cookie scoop, make 1 to 1 1/2in meatballs from the mixture.
  4. Cook the meatballs on the first side without moving for 10 minutes. Flip, increase the heat to medium high and cook for another 10 minutes.
  5. Serve with lotssss of chimichurri

Does everyone else love chimichurri or is it just me? (Ps. said it 8 times LOLL)


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