Description
This Chimichurri Meatballs recipe features tender pork and beef meatballs fried to golden perfection, served with a zesty and fragrant chimichurri sauce made from fresh parsley, oregano, and red wine vinegar, topped with crumbled feta cheese for a delightful Mediterranean-inspired flavor.
Ingredients
Scale
For the Meatballs:
- 1 pound ground pork
- ½ pound ground beef
- ½ cup breadcrumbs (Panko recommended)
- 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
Instructions
- Mix the meatball ingredients: In a large bowl, combine ground pork, ground beef, breadcrumbs, minced green onions, garlic, salt, black pepper, and egg thoroughly until well incorporated.
- Form meatballs: Shape the mixture into small meatballs approximately 1 inch in diameter to ensure even cooking.
- Fry the meatballs: Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches without overcrowding and fry until golden brown on all sides, about 7 minutes per batch. Remove from skillet and set aside.
- Prepare 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. Allow the sauce to rest at room temperature to meld flavors.
- Assemble and serve: Pour half of the chimichurri sauce onto the bottom of a serving platter. Arrange the cooked meatballs on top, then drizzle with the remaining chimichurri sauce. 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 to 25 minutes or until cooked through and golden.
- Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
- This recipe can be adapted with any preferred type of ground meat.
- The recipe yields about 48 meatballs, with nutritional information based on a serving size of 3 meatballs per person.
Nutrition
- Serving Size: 3 meatballs
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 95mg
