
We live in wine country now and one of our local wineries has an incredible eatery that features steak and chimichurri fries. My hubby and I indulged in said fries a few months ago and I have been craving them ever since! I needed more chimichuri in my life, so when I came across this recipe on Pinterest last weekend it was necessary to cook them up immediately. The chimichurri was surprisingly simple to throw together. I am not sure why, but I expected this recipe to be a lot more difficult to pull off than it was. Whether you are a beginner or an absolute pro in the kitchen I highly recommend that you whip this up. It will impress your family and friends, and your tastebuds will thank you too! I want to give recipe inspo credit to Jocooks as her original recipe inspired mine. Her blog is wonderful and I highly recommend giving her a site a look through. She’s the real deal! (https://www.jocooks.com/recipes/chimichurri-meatballs/)
Serves: 8+ Time: approx. 1 hour
Chimichurri Ingredients:
- 1 cup fresh parsley, minced
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 1/2 tbsp oregano (fresh is best but all I could get my hands on was dried oregano)
- 1 tsp red pepper flakes (we like it HOT. If you don’t opt for 1/2 tsp)
- 1 lemon, juiced
- 1/2 tsp salt
- 1/2 tsp black pepper
Meatball Ingredients:
- 1 1/2 lb ground beef
- 2/3 cup breadcrumbs
- 3-4 green onions, thinly sliced
- 4-5 cloves garlic, minced
- Pinch of salt and pepper
- 1 egg
- 3 tbsp vegetable oil
- 4(oz) container of crumbled feta cheese (reserve a bit of this to sprinkle ontop of the meatballs once they are done)
Directions:
- Preheat oven to 400°F
- Combine all of the chimichurri ingredients in a large bowl and set aside to let the flavors marry while you prepare and bake the meatballs.
- In a large mixing bowl combine all of the meatball ingredients. I recommend reserving just a bit of the feta so you can sprinkle your final dish with a bit of feta crumbles.
- Once meatball mixture is combined roll your meatballs and set them on a large baking sheet. I used about 3 tbsp of mixture per meatball which yielded about 30 meatballs.
- Bake the meatballs for about 25 minutes.
- Once cooked through, toss the meatballs with your chimichurri and serve with your favorite side(s)!
- Don’t forget to sprinkle your final dish with the reserved feta 😉
- Enjoy!
Digital recipe card:
