Chimichurri Pork and Beef Meatballs Recipe

If you’re on the hunt for a bold, fresh, and downright delicious twist on classic meatballs, you’re going to love this Chimichurri Pork and Beef Meatballs Recipe. This combo brings together juicy ground pork and beef with a vibrant, herbaceous chimichurri sauce that sings with every bite. Seriously, when I first tried this recipe, I couldn’t believe how the bright chimichurri complemented the hearty meatballs so perfectly—it’s comfort food with a zesty punch that’s perfect for any occasion. Stick around, and I’ll guide you through exactly how to nail this at home.

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Ingredients You’ll Need

This recipe brings together simple, fresh ingredients that complement each other so well. The mix of pork and beef keeps the meatballs moist, while the chimichurri sauce adds zesty brightness. When shopping for ingredients, aim for fresh herbs and quality ground meat for the best results.

• Ground pork: Adds richness and fat that keep the meatballs juicy.
• Ground beef: Gives a classic hearty flavor and texture.
• Breadcrumbs: I like Panko for extra lightness, but regular works fine too.
• Green onions: Fresh and mild, they brighten the flavor.
• Garlic: Because what meatball would be complete without it?
• Salt and black pepper: Essential for seasoning the meatball mix and chimichurri.
• Egg: Helps bind everything together — don’t skip this!
• Vegetable oil: For frying, but you can swap with olive oil if you prefer.
• Feta cheese: The salty crumbly finish that takes it over the top.
• Curly leaf parsley: The star herb in the chimichurri, fresh and vibrant.
• Olive oil: Use good quality for a smooth, rich sauce.
• Red wine vinegar: Adds tang and balances the oil.
• Fresh oregano: Brings earthiness and depth to the chimichurri.
• Red pepper flakes: A subtle heat that wakes up your palate.
• Lemon juice: Freshly squeezed for brightness and zing.

Variations

This Chimichurri Pork and Beef Meatballs Recipe gives you a great base, but I love mixing things up depending on the mood or occasion. Feel free to personalize it — I’ve found that little changes can make it feel like a whole new dish.

• Ground Meat Choices: I sometimes swap pork or beef for ground turkey or lamb — the chimichurri still shines no matter the protein.
• Spicy Kick: Add more red pepper flakes or a dash of smoked paprika if you want it hotter; my husband loves the extra heat!
• Baking Instead of Frying: For a lighter version, try baking the meatballs on parchment at 400°F for 20-25 minutes. It cuts down the oil without sacrificing flavor.
• Cheese Swap: If feta isn’t your thing, goat cheese or even a sharp Parmesan can give a tasty twist.

How to Make Chimichurri Pork and Beef Meatballs Recipe

Step 1: Mix Your Meatball Ingredients

Start by combining the ground pork and ground beef in a large bowl. Add in the breadcrumbs, minced green onions, garlic, salt, black pepper, and the egg. This is where all those lovely flavors and binders come together. I always use my hands for mixing—it helps me feel the texture so I don’t overwork the meat. You want the mixture combined but still tender.

Step 2: Shape the Meatballs

Next, form the mixture into small meatballs about 1 inch in diameter. This size is just right for quick cooking and snacking. If you make them bigger, just adjust the cooking time. Keeping the meatballs consistent helps them cook evenly, so try to eyeball or use a spoon measure if you can.

Step 3: Fry Until Golden and Delicious

Heat your vegetable oil in a large skillet over medium heat. When hot, add your meatballs in batches—crowding the pan will lead to uneven cooking and steaming instead of frying. Fry the meatballs for about 7 minutes, turning gently to get an even beautiful golden crust on all sides. This step locks in the juices and gives you that irresistible bite.

Step 4: Whip Up the Chimichurri Sauce

While your meatballs cook, whisk together the minced parsley, olive oil, red wine vinegar, oregano, red pepper flakes, lemon juice, salt, and pepper in a medium bowl. The brightness and herbaceous flavor will mingle and intensify if you let it sit for a bit. I like to prepare this early so all the flavors have time to meld while I finish cooking.

Step 5: Assemble and Garnish

To serve, pour about half of the chimichurri sauce onto a serving platter, then layer on the sizzling meatballs. Drizzle the rest of the chimichurri on top and sprinkle generously with crumbled feta cheese for that creamy salty finish. This assembly step really lets the flavors sing together.

How to Serve Chimichurri Pork and Beef Meatballs Recipe

Garnishes

I’m a huge fan of finishing these meatballs with crumbled feta, which adds a lovely salty tang that pairs perfectly with the herbs. Sometimes, I throw on extra chopped parsley or a squeeze of fresh lemon for an extra bright boost. A little sprinkle of chili flakes over the top never hurts if you’re feeling adventurous!

Side Dishes

For me, these meatballs shine alongside simple roasted veggies, or a fresh green salad with a citrus vinaigrette. I also love serving them over creamy mashed potatoes or fluffy rice to soak up all the chimichurri goodness. On casual nights, some warm pita bread and tzatziki make a killer pairing.

Creative Ways to Present

For a party or special dinner, I like to serve these meatballs on skewers with a drizzle of chimichurri and a sprinkle of feta — they’re perfect as handheld appetizers. Another fun idea is stuffing these meatballs into pita pockets with fresh veggies and a dollop of Greek yogurt for a vibrant sandwich experience.

Make Ahead and Storage

Storing Leftovers

I store any leftover meatballs in an airtight container in the fridge, and they stay delicious for up to 3-4 days. It’s great for quick lunches or weeknight dinners when you want something flavorful but fast. Just make sure they’re completely cooled before sealing to avoid moisture buildup.

Freezing

These meatballs freeze really well! After making and cooling thoroughly, I place them on a parchment-lined tray and freeze until solid, then transfer to freezer bags. They keep up to 3 months, making them an awesome prep-ahead option when you want to have a homemade meal in waiting.

Reheating

To reheat, I gently warm them in a skillet over medium heat or bake in the oven until heated through. Avoid microwaving if you can, as that sometimes makes meatballs a bit rubbery. Adding a little extra chimichurri sauce on top after reheating brings that fresh brightness back to life.

FAQs

Final Thoughts

I absolutely love how this Chimichurri Pork and Beef Meatballs Recipe turns out every single time—it’s one of those dishes that feels both special and comforting all at once. Whether you’re making it for a family dinner or impressing friends at a gathering, it’s a crowd-pleaser that’s surprisingly easy to pull off. Give it a go, and I promise you’ll find yourself coming back to this recipe again and again. Happy cooking, friend!

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